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4. HOW TO PREPARE KARUVEPPILAI KUZHAMBU
Fenugreek seeds – 1/4 tsp
Mustard seeds – 1 tsp
Asafoetida – 1/2 tsp
Turmeric powder – A pinch
Coriander leaves – Few
Red chillies – 12
Coconut – ½
Salt – Required
Oil – Required
Curry leaves – Few
Ingredients
5. HOW TO PREPARE KARUVEPPILAI KUZHAMBU
Add 100ml water and dissolve the tamarind ball using your hand, filter it,
save the syrup and keep aside. Chop onions, chop garlic cloves, chop
tomato, grind coconut like a paste and keep aside.
Take a pan, heat oil and add cumin seeds, fennel seeds, fenugreek seeds.
Once it crackle, add 10 red chilies, coriander seeds and fry for 2 minutes.
Then add curry leaves, coconut and fry it and add water, grind like a paste
and keep aside.
6. HOW TO PREPARE KARUVEPPILAI KUZHAMBU
Take a pan, add mustard seeds, once it crackles. Take a pan, add mustard
seeds, once it crackles. Once it splutters, add onions and garlic saute them
till onion become golden.
Then add tomato and stir it well till it become mushy. Then add tomato
and stir it well till it become mushy. Then add grinned curry leaves paste
and salt and saute it for 5 minutes
7. HOW TO PREPARE KARUVEPPILAI KUZHAMBU
Close the lid and allow them to boil for 3 minutes. Open the lid and stir it
and cook for another 3 minutes till changes to mild green.
After that turn off the flame and finally garnish with coriander leaves. Now
the healthy Karuvepilai kulambu is ready for serve.
