So I asked her the recipe again and typed it in my drafts and kept, but had no curry leaves in hand so thought to make it the coming week and the week didn’t come at all.Yesterday I had a bunch of fresh curry leaves so thought to make this kuzhambu and searched it in my drafts….oh no not again I missed it. I was kind of little hesitant to ask her again but then the urge for making her curry leaves kuzhambu recipe determined me to ask her for the recipe again.I had 2 curry leaves kuzhambu recipes in my cook book too but I strongly felt her recipe would be good to make.So I called her yesterday to ask for the recipe, but good that she forgot that I had already got the recipe from her and lost it till I admitted my mistake….thats good in one way. I made this kuzhambu for lunch and its finger lickingly good with full of curry leaves flavour that have reserved little for having it with idli for dinner as she insisted to taste with tiffin items.Adding jaggery at the final stage sure gave a nice kick to this tangy kuzhambu…And thats the story of curry leaves kuzhambu making.
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📖 Recipe Card
How to make Karuveppilai Kuzhambu
Goes well with rice, idli and dosa.
Expert Tips
This kuzhambu should be slightly thick in consistency not too runny. Oil should float on top so don’t reduce oil than the mentioned amount. Don’t let the coconut change its color while roasting. You can refrigerate, reheat and use it.This kuzhambu keeps well for 3-4 days.Actually this kuzhambu tastes best the next day I guess. The orginal recipe called for 4 red chillies and 3 green chillies, I reduced it we like it a less spicy. The kuzhambu needs to boil well only then the raw smell of curry leaves will go. You can replace coriander powder with sambar powder too. It tastes best after resting a while. It goes well for idlis and dosas too.We had it with hot rice and vadam. I used my manchatti kadai for making this kuzhambu as amma always insists to make any tamarind based gravies in it as it tastes best.You can use a normal pan too.
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