Kariveppilai Kuzhambu - Pathiya Kuzhambu Recipe

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Ingredients:

  1. Toor Dal - 1 tablespoon
  2. Urad Dal - 1/2 tablespoon
  3. Bengal Gram Dal - 1 tablespoon
  4. Black Pepper - 3/4 tablespoon
  5. Cumin Seeds - 1 tablespoon
  6. Red Chillies - 2-4 (optional)
  7. Curry Leaves - 15-20 strings
  8. Asafoetida - 1-2 pinches
  9. Methi Seeds - 1 teaspoon
  10. Grated Coconut - 1 tablespoon (optional)
  11. Tamarind - medium lemon-sized
  12. Gingelly Oil - for seasoning
  13. Mustard Seeds and Turmeric Powder - for seasoning
  14. Salt - as needed

Method:

  1. Prepare Spice Paste:

    • Dry roast the ingredients from 1 to 9 until fragrant and slightly golden.
    • Grind them into a smooth paste along with grated coconut, tamarind, and salt. Adjust water as needed.

  2. Seasoning:

    • Heat gingelly oil in a kadai (pan). Add mustard seeds and turmeric powder.
    • Once the mustard seeds splutter, add the ground paste to the kadai.

  3. Cooking:

    • Stir well and add water to achieve your desired consistency for the kuzhambu.
    • Let it boil well until it thickens to your liking.

  4. Serving:

    • Once the kuzhambu reaches the desired consistency, it is ready to serve.
    • Enjoy the flavorful Karuveppilai Kuzhambu with hot rice.

Variation:

  • For a garlic-infused version, add about 15-20 cloves of garlic while frying the other ingredients. This variation is known as "Poondu-Karuveppilai Kuzhambu."

Indulge in this aromatic and nutritious Karuveppilai Kuzhambu, perfect for Pathiya Samayal!

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