We use curry leaves in almost every dishes we make. Instead of eating it, most of us throw it away. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. Curry leaves contain high amounts of vitamin A and are therefore good for eyesight.
Today I am posting a recipe which is very good for health. This kuzhambu is prepared usually in winter. My mother used to make this and I like this very much.
|Black pepper||– 4 tsp.|
|Red chillies||– 10 to 12|
|Ured dhal||– 2 tsps.|
|Tamarind||– small lemon sized|
|Asafoetida||– ¼ tsp.|
|Mustard seeds||– 1 tsp.|
|Fresh Curry leaves||– 2 cups|
|Salt||– as needed|
|Gingilly oil||– 1 tbsp.|
- Fry black pepper, red chillies, asafetida and ured dhal in 1 tsp. of oil and add curry leaves at the end and fry for a second.
- When it is cooled, grind them nicely.
- Soak tamarind in 1 cup of warm water and extract tamarind water.
- Take oil in a pan and when it is hot add mustard seeds and asafoetida.
- Now add the tamarind water and the ground masala.
- Allow it to boil in low flame and remove from the fire when it becomes thick.
- You can keep this Kulambu for a week or 10 days without refrigeration.
- You can serve with hot cooked rice and add more ghee