curry leaves has so many health benefits and why you should eat curry leaves can be seen from this link. Normally, people throw away the curry leaves without knowing the health benefits. Once you come to know the reason why should eat curry leaves, you will never throw this away. This kuzhambu was very tasty along with rice and wafer even my daughter enjoyed it. The reason, it helps in growing your hair, removes dandruff and stops hair fall.
It can be grown in our balcony and enjoy the fresh leaves whenever you want.
Now coming back to recipe, you can enjoy this kuzhmabu with rice or just drink like the kadhi as it is good for stomach ailments too.
other recipes of curry leaves: curry leaves chutney, curry leaves dhokla, curry patta gun powder, curry patta idli, curry patta idli fry, curry leaves kuzhambu rice, curry leaves kuzhambu
Preparation time: 10 minutes
cooking time: 10 minutes
serves: 2
Ingredients:
6 sprigs curry leaves
1 tbsp chana dal
1 tbsp urid dal
1 red chilli
2 tbsp grated coconut (optional)
a small piece of ginger
1-2 garlic cloves
1/4 tsp jeera (cumin seeds)
1/4 tsp saunf (fennel seeds)
1/4 cup thick curd (I used fresh one)
salt
pinch of turmeric powder
2 tsp oil
tempering:
1 tsp oil
1 tsp mustard seeds
few curry leaves
a generous pinch of hing (asafoetida, kayam)
Method:
Heat one tsp oil in kadai. add the chana dal, urid dal, red chilli fry them till brown, add the cumin seeds, saunf saute for a minute. remove it in the mixer. Put the curry leaves and saute till it changes the colour a bit. allow to cool.
Grind the curry leaves, fried dal, ginger, garlic cloves to a smooth paste. Heat oil in kadai, add the ground paste in it, saute till the raw taste goes off.
add half cup water, salt, turmeric powder and allow to boil. whisk the curd and add and simmer for few minutes. do not boil after adding curd.
temper with the ingredients mentioned. Your curry leaves mor kuzhambu is ready to serve.
How to serve:
serve with plain rice or veg pulao, jeera rice with papad, wafer etc.
Note: the dal can be replaced with 1 tbsp besan. this is used to prevent curd from curdling.
You can also skip urid/chana dal and use only coconut and green chilli for grinding.
It can be grown in our balcony and enjoy the fresh leaves whenever you want.
Now coming back to recipe, you can enjoy this kuzhmabu with rice or just drink like the kadhi as it is good for stomach ailments too.
other recipes of curry leaves: curry leaves chutney, curry leaves dhokla, curry patta gun powder, curry patta idli, curry patta idli fry, curry leaves kuzhambu rice, curry leaves kuzhambu
Preparation time: 10 minutes
cooking time: 10 minutes
serves: 2
Ingredients:
6 sprigs curry leaves
1 tbsp chana dal
1 tbsp urid dal
1 red chilli
2 tbsp grated coconut (optional)
a small piece of ginger
1-2 garlic cloves
1/4 tsp jeera (cumin seeds)
1/4 tsp saunf (fennel seeds)
1/4 cup thick curd (I used fresh one)
salt
pinch of turmeric powder
2 tsp oil
tempering:
1 tsp oil
1 tsp mustard seeds
few curry leaves
a generous pinch of hing (asafoetida, kayam)
Method:
Heat one tsp oil in kadai. add the chana dal, urid dal, red chilli fry them till brown, add the cumin seeds, saunf saute for a minute. remove it in the mixer. Put the curry leaves and saute till it changes the colour a bit. allow to cool.
Grind the curry leaves, fried dal, ginger, garlic cloves to a smooth paste. Heat oil in kadai, add the ground paste in it, saute till the raw taste goes off.
add half cup water, salt, turmeric powder and allow to boil. whisk the curd and add and simmer for few minutes. do not boil after adding curd.
temper with the ingredients mentioned. Your curry leaves mor kuzhambu is ready to serve.
How to serve:
serve with plain rice or veg pulao, jeera rice with papad, wafer etc.
Note: the dal can be replaced with 1 tbsp besan. this is used to prevent curd from curdling.
You can also skip urid/chana dal and use only coconut and green chilli for grinding.
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