KARUVEPILLAI KIZHAMBU - CURRY LEAVES KUZHAMBU

As we are counting over the last days of the year to end, am just recollecting about the choices that I made which brought out changes in my lifestyle along with courage of overcoming the new set of  challenges.  I always feel recharged when it comes to the end of the year - time to recollect and retrospect all the good and bad things that surrounded me. 

To me always, the new year has been an exciting time where everything seems new and fresh - gearing up for a fresh start to make better choices and decisions..

In the beginning of the year, I embarked on a journey to a new land to meet the high standards and goals that is set on me.  In retrospect, I am facing the truth that I am not in the place where I strived to be but with the piece of sincerity and frankness I am happy that I am not at the same place where I started the journey.

A lot had happened in one year - thanks to the Almighty for every counted blessings on me.  I am thrilled when my son outgrew me and I am hoping to see him several inches taller than his Dad.  I feel overjoyed to see DH trying to be expressive.  Feel excited when some colleagues turned into good friends and my old friends turned into family.   I am blessed to be surrounded by great leaders and good bosses who guide at every required time and push me to do better every day. 

Moving to the recipe, those who follow me or know me personally are very well familiar that most of my recipes touches the traditional root.  Karuvepillai Kuzhambu (Curry leaves kuzhambu) is one such dish which oozes out lot of medicinal benefits.  I usually prepare this once in a month to utilize the happy chance of making my people eat a healthy food.

PREPARATION:

Tamarind water - 2 cups (Extracted from soaked tamarind pulp)

Salt - to taste

Curry leaves - 1 cup

Jaggery - a small pinch (optional)

Oil - 2 tsp

TO ROAST AND GRIND:

Urad dhal - 3 tsp

Red chillies - 6-8

Peppercorns - 1 TSP

Asafoetida - a small piece

To TEMPER:

Mustard seeds -1 tsp

PREPARATION:

1. Extract tamarind water from soaked tamarind pulp and keep aside.

2. In a pan, roast the items given under section roast and grind in half tsp of oil (Red chillies, Peppercorns, asafoetida,urad dhal).  Grind this along with washed curry leaves adding necessary salt.

3. In the same pan, add oil, throw in mustard seeds and when it sizzles, add tamarind water and little salt as necessary and let it boil for 5 minutes.  Once the raw smell of tamarind is half gone, add the ground paste.  Make sure to add it gently to avoid forming lumps.  Mix well and let the mixture boil until the desired texture is found.  This is the period the home would be surrounded with nice aroma and you would start to feel hungry.  Lastly, add Jaggery and boil for a minute before once the consistency is reached.  Adding jaggery is an optional step.

4.  Curry leaves kuzhambu can be mixed with cooked rice with a tsp of ghee. 

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