Kariveppilai Kozhambu / Curry leaves kozhambu

Make this and store for 6-8 days in fridge. To eat with dosa, idli, chapati, curd rice or plain steamed rice. it can be made with any vegetable, or dahi mirchi, dry mango pcs, peanuts or moong wadi.
our family cook this in sesame oil, you can use any oil you have.

Main ingredient here is curry leaves, but small pieces of mango makes it little more delicious. Also the pepper gives a very smooth spice to the Kozhambu.

Mix this with ghee and steamed rice, fry some papads and easy and tasty feast is ready.

Try this yummy and multipurpose curry leaves chutney, but we call it kari kozhambu

Dry Mango/ Manga vatthal

Kariveppilai Kozhyambu / Curry leaves kozhambu 

RECIPE 

Video Recipe : Kariveppilai Kozhyambu

Serves: 4

Prep time: 5-10 minutes

Cook time: 25-30 minutes

Tools: kadhai, mixer grinder

INGREDIENTS 

1. Dry mango pieces 10

2. Tamarind 1 lemon size

3. Curry leaves 1 cup 

4. Sesame oil total 3.5 tbsp

5. Black pepper corns 1/2 tbsp

6. Yellow lentil 1/2 tbsp

7. Split Black lentil 1/2 tbsp

8. Fenugreek seeds 4-5 

9. Mustard seeds 1 tsp

10. Turmeric powder 1/2 tsp

11. Asafoetida 1/4 tsp

12. Salt to taste

13. Jaggery 1/2 tbsp

METHOD

1. Soak mango pieces in normal tap water.

2. Take a small lemon sized Tamarind and soak it in hot water for few minutes.

3. Heat a pan and Add black pepper corns, lentils and fenugreek seeds.

4. Add a tsp of sesame oil and roast till you can smell the aroma of dals.

5. Add curry leaves and roast them also along with the lentils.

6. Once the curry leaves has changed its colour. Switch off the heat.

7. Remove the mixture in a mixer jar, pulse it for few seconds.

8. Add water to it and grind again to make a smooth paste.

9. Squeeze tamarind in the water it is soaking.  

10. Use the same pan, add remaining 3 tablespoons of oil. Put mustard seeds and wait till they splutter.

11. Add asafoetida to the oil.

12. Hold a strainer over the pan and pour the tamarind mixture. Strain well. 

13. Add turmeric powder to the tamarind.

14. Discard the water from the soaking mango pieces. Add it to the tamarind mixture in the pan.

15. Add the prepared paste to the liquid.

16. Put salt to it. Stir and let come to a boil.

17. Lower the heat and let this mixture reduce to almost half the quantity. Stir frequently, so that the mixture doesn't stick to bottom of pan.

18. This may take from 10 -20 minutes depending upon the quantity of the mixture.

19. Once the mixture is thick and you can see the oil releasing on the sides, this means it's almost done. 

20. Add the jaggery and stir it to dissolve.

21. Switch off the heat. Kari kozhambu is ready.

22. Serve with steamed rice, curd rice, chapati, dosas or idlis.

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