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 ?
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.
Here is the detailed video.
Karugapalai Kuzambu (Curry leaf Kuzambu)
- 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
- Roast the curry leaves in a pan till crisp. Set aside.( Tip below)
- Roast the poppy seeds in a spoon of oil and set aside.
- Roast the garlic, red chilli and green chilli in a tsp of oil. Set aside.
- Add a cup of fresh grated coconut to the roasted ingredients and grind to a smooth paste.
- In a celan vessel add hot water to the tamarind to get the tamarind extract.
- In a clean kadai, add a spoon of oil, add mustard and wait for it to splater.
- Add the small onions and saute them till they turn trasnlucent. About 2 minutes.
- Add the tamarind extract. Cook for 5 minutes.
- Add the green ground paste into the kadai. Add 1.5 cups of water.
- Cook till everything comes to a high boil.
- Switch off the stove and add seasoning.
- 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.
- 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.