Food & Drink Magazine

Karivepillai Kuzhambu (stew Wth Curry Leaves and Pepper Corns)

By Harini
The specialty pf Tamil cuisine is its versatility.With just few ingredients a full wholesome flavorful meal can be made in no time.As we all know rice being the staple food here,we have different kinds of kuzhambu or sambar(stews) and rasam(soup like) items to go with rice,and a stir fry or appalam(pappad) in the side.Needless to say there are so many varieties of these kuzhambu and rasam. Each state and community here has its own special varieties and everything tastes so yummy.
Curry leaves are known as karivepillai in Tamil and it is indespensible ingredient here or we can say in whole of South India. It is loaded with so much nutrition and flavor, and just a few leaves can take the whole dish to a new level.Depending up on the recipe,it is added as tempering or used for garnishing at the end. Though we use it just for flavoring the main dish most of the time,there are few classics where curry leaves is the start ingredient. This karivepillai kuzhambu,an eternal favorite of tam-brams in one such recipe. It is so flavorful and quite soothing to eat when we crave something hot,spicy. It is quite concentrated and hot,so just a small serving along with steamed rice,and a dollop of sesame oil can go a long way. Here is the recipe we use in our home,try and let me know,I am sure you will like it :)
Karivepillai kuzhambu (stew wth curry leaves and pepper corns)
How to make karivepillai kuzhambu-Recipe
1 cup(packed) washed and dried curry leaves
2 tables spoons whole urad dal
1 teaspoon channa dal
2 teaspoons tamrind extract
1 teaspoon black peppercorns
2 dried red chillies
1 small piece jaggery
1/2 teaspoon asafoetida
1 teaspoon mustard seed
2 tablespoons sesame oil

1 Heat one table spoon oil in a kadai,fry urad and chann dal till light brown(take care not burn) and remove to a plate.Next in the same kadai fry pepper corn,red chillies,asafoetida and curry leaves till raw smell goes off and mix with fried dals. Grind to a coarse paste with little water.
2.Bring 3 cups pf water to boil along with tamrind extract,once water is at rolling boil stage,add the curry leaves paste and continue boiling for 10 minutes.Next add the jaggery and boil for five more minutes
3.Temper with mustard seeds,add one more table spoon of oil and remove from heat.Serve hot with steamed white rice.
1.Instead of using tamrind extract,you can fry a small piece of tamrind along with curry leave and grind.
2.In some homes the ratio of urad and channa dal is 1:1.
3.this has a very soothing effect for cold and sinus.

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