Wednesday, August 28, 2013

Kariveppilai kuzhambu / Curry leaves gravy

Kariveppilai kuzhambu

This gravy can be served with hot white rice, idly or dosa. As we are adding more curry leaves and garlic, this recipe is rich in Iron, helps to lower cholestrol . Pointing out few health benefits of curry leaves and garlic here.

Health benefits of curry leaves:
- rich source of iron and folic acid.
- keeps you blood sugar levels under check.
- lowers cholestrol and protects you from heart disease.
- regular intake of curry leaves helps to reduce hair fall

Health benefits of garlic:
- well-known for its antibacterial and antiviral properties.
- strengthens the immune system
- protects our heart against cardiovascular problems
- has the ability to moderately lower our blood triglycerides and cholesterol


Ingredients (serves for 2)

big onion - 1/2
garlic - 15 - 20 pods
curry leaves - 1 cup tightly packed (1 cup size = 150 ml)
salt - as needed
asafoetida - a pinch
turmeric powder - 1/4 tsp
chilli powder - 3/4 tsp
coriander powder - 3 tsp
sesame oil - 10 tsp
tamarind - 1 small gooseberry sized
mustard seeds - 1 tsp
urad dal - 1 tsp


Method:


  • cut onion and garlic pods to big chunks
  • heat a vessel with 8 tsp of sesame oil and add chopped onion and garlic
  • when the onion gets transparent, add the curry leaves
  • fry till the garlic becomes golden brown in color
  • add turmeric, salt , chilli and coriander powder and saute till the raw smell goes off
  • switch off the flame and let it cool down
  • grind it to a thick paste and keep it aside
  • heat 2 tsp of oil in the same kadai and add mustard seeds and urad dal
  • saute it for a minute and then add the grounded paste
  • cook it for 4 - 5 mins.
  • Extract tamarind juice by adding 1/2 cup of water
  • add the tamarind juice to the paste
  • let it cook for 5 - 8 mins.
  • add a pinch of asafoetida and switch off the flame after 2 mins. 
  • Serve it with white rice , idli , rava idli and dosas.


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curry leaves gravy





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