Karuvepillaai pundu kozhambu/curry leaves and garlic gravy Recipe

Karuvepillaai pundu kozhambu, also known as curry leaves and garlic gravy, is a flavorful South Indian dish. This tangy and aromatic gravy is made with a combination of fresh curry leaves, garlic, tamarind, and spices. The curry leaves add a unique taste and aroma to the dish, while the garlic adds a rich and robust flavor. It is typically served with steamed rice or dosa and makes for a delicious and comforting meal.

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50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Karuvepillaai pundu kozhambu/curry leaves and garlic gravy
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Ingredients for Karuvepillaai pundu kozhambu/curry leaves and garlic gravy Recipe

  • 0.40 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/5 teaspoon Cumin Seeds
  • 1/10 teaspoon Fenugreek Seeds
  • 1/5 Onion, Chopped
  • 2.20 C Cloves, Crushed
  • 1/5 cup Curry Leaves
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • 1/5 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/5 tablespoon Tamarind Pulp
  • 0.40 cup Water
  • as required For Tempering
  • 1/5 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/5 teaspoon Urad Dal
  • 0.40 Dried Red Chilies

Directions: Karuvepillaai Pundu Kozhambu/curry Leaves And Garlic Gravy Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
  • STEP 2.Add chopped onions and sauté until golden brown. Then, add crushed garlic and curry leaves. Sauté for a minute.
  • STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
  • STEP 4.Add tamarind pulp and water. Bring the gravy to a boil and simmer for 10-15 minutes.
  • STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and dried red chilies. Let them splutter.
  • STEP 6.Pour this tempering over the gravy and mix well. Serve hot with steamed rice or dosa.

Cooking Tips

  • Make sure to wash the curry leaves thoroughly before using them in the recipe.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • For a thicker gravy, you can add a teaspoon of rice flour mixed with water.
  • You can also add vegetables like drumsticks or brinjal to enhance the flavor and texture of the gravy.

Storage and Serving

  • Store any leftover gravy in an airtight container in the refrigerator for up to 2 days.
  • Reheat the gravy before serving and adjust the consistency by adding a little water if needed.
  • Serve the karuvepillaai pundu kozhambu with steamed rice or dosa for a delicious meal.
Nutrition
value
122
calories per serving
4 g Fat6 g Protein14 g Carbs10 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    6g
  • Carbs
    14g
  • Fiber
    10g

MacroNutrients

  • Carbs
    14g
  • Protein
    6g
  • Fiber
    10g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    373mg
  • Iron
    6mg
  • Vitamin A
    2936mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    75mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    130mg
  • Manganese
    < 1mg
  • Phosphorus
    112mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp