Heirloom Recipies

Karugapalai (Curry leaf) Kozambu

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About

The Karugapalai Kozambu or curry leaf kozambu showcases the “Curry leaf” in all its glory. Unlike other dishes which use curry leaf as a seasoning, this kozambu uses it as the base flavour for the dish by grinding it and consuming it fully. Karugapalai Kuzambu or Curry leaf kozambu is a quick side dish we can make in less than 10 minutes. Making it in my manchatti clay vessel definitely adds a rustic flavour to this dish. The dish is high on curry leaf flavors and tastes great with Rajmudi rice curd rice. I learnt this during my initial days of learning to stay alive with my mom not around to cook for me. How to cook and use Rajmudi rice ?

Ingredients

Curry leaf is one of the common and key ingredients of a south Indian household. We make a dish and season it with a handful of fried curry leaves.  They are very aromatic when you seperate them from the stem. Imagine a mix of the aroma of a grass, and a hint of asafoetida in the background. Not a great flavour to eat it raw. But when it is fried it releases a mild pungent nutty aroma which is very satisfying and elevates a dish to the next level. Curry leafs are not just addons for flavours but also come with a lot of health benefits. It is great for hair care, reduces BP, helps weight loss too. I use it to make oil for the hair, or herbal tea as a soothing drink. More about Curry leaf here.

Health benefits of curry leaf.

Here is the detailed video.

Recipe card

Karugapalai Kuzambu (Curry leaf Kuzambu)

A quick side dish to go with rice or idli from the south Indian cuisine

  • 1 cup Curry leaf
  • 1/2 cup Grated coconut
  • 4 pieces Garlic
  • 2 pieces Red Chilli
  • 2 pieces Green Chilli
  • 2 tsp Poppy seeds
  • 3 tbsp Tamarind pulp
  • 4 piece Small onion
  • 3 tsp Gingely oil
  • 2 tsp Salt
  • 2.5 cup Water

For the Seasoning

  • 1 tsp Mustard
  • 2 pieces Red Chilly
  • 1 tsp Gingely Oil

  1. Roast the curry leaves in a pan till crisp. Set aside.( Tip below)

  2. Roast the poppy seeds in a spoon of oil and set aside.

  3. Roast the garlic, red chilli and green chilli in a tsp of oil. Set aside.

  4. Add a cup of fresh grated coconut to the roasted ingredients and grind to a smooth paste.

  5. In a celan vessel add hot water to the tamarind to get the tamarind extract.

  6. In a clean kadai, add a spoon of oil, add mustard and wait for it to splater.

  7. Add the small onions and saute them till they turn trasnlucent. About 2 minutes.

  8. Add the tamarind extract. Cook for 5 minutes.

  9. Add the green ground paste into the kadai. Add 1.5 cups of water.

  10. Cook till everything comes to a high boil.

  11. Switch off the stove and add seasoning.

Tip

  1. Wash the curry leaf and drain excess water. Place it on a micriwave plate and microwave it for 2 minutes to get a crispy oil free curry leaf.

Cooking Tip

  • To roast the curry leafs with no oil, wash them pat them dry and microwave the curry leaf in plate with leaves spread apart. The result is a crispy dry fried curry leaf without loss of flavour.

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