CURRY LEAVES KUZHAMBU

Curry leaf is a good source of vitamin A, calcium and folic acid. Its richness in vitamin A and antioxidants may help explain its use in preventing early development of cataract. Being a fairly good source of folic acid, the leaves can also help in absorption of iron. Other proposed benefits include boost in circulation and anti-inflammation. It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too. 

We make this kuzhambu and store in fridge.  Whenever you want, you can consume it.  It is good for the stomach related ailments.

Let us look at the recipe now:

Ingredients:

Curry Leaves—  1 Cup

Daniya            _ 2Table Spoon

Tuvar Dal        _ 2Table Spoon

Urad dal         _ 2Table Spoon

Rice                 _ 2 table Spoon

RedChilli         _5 or 7 nos

Pepper            _1Table Spoon

Jeera                _ 1Table Spoon

Tamarind   Pulp - 1 cup (lemon sized ball you take for making pulp)

Salt as required

Oil 1 cup

Mustard seeds  1 tsp

Initial Preparation:

Wash the curry leaves and put in on a cloth for drying or pat dry.    dry roast  all the Ingredients  except mustard seed  till they turn brown and keep aside to cool.  when it is cooled down, make powder of it.  grind the curry leaves by adding little water to a paste.  

Method:

1.  Heat oil in a kadai and add the mustard seeds. when it splutters, add the tamarind pulp.  allow to boil.  
2.  Add the curry leaves paste, the powdered masala, salt and cook the same till you get a nice, thick gravy out of it.  
3.  If you prefer little watery, remove at that stage.  

How to serve:

Serve with hot rice, ghee. or curd rice, chappati.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE WELCOME.