Curry Leaf Kozhumbu - A tangy spiced curry!

Curry Leaves are very good for health as these are supposed to keep the body cool. Also few leaves of this in the morning, helps to control Blood Pressure! Apart from the host of health benefits...the recipes that celebrate this wonderful herb are so lip-smacking delicious that all would love to relish it!

With summers approaching...Amma makes lovely Neer Moru - a kind of masala chaas. This is usually present at home and we consume this in litres to get respite from the scorching heat! So we land up buying Curry Leaves in bulk and Amma makes two mouth watering recipes from them!

First being this Curry Leaf Kozhumbu and the other Curry Leaf Masala Powder.

INGREDIENTS

2 Lemon size Imli | Tamarind extract
1/2 tsp Hing | Asafoetida, Powder
A pinch Haldi | Turmeric Powder
For Masala Powder
2 tblsp Channa Dal
1 tblsp Urad Dal
1/2 tsp Jeera | Cumin Seeds
1/2 tsp Kali Miri | Black Pepper
8 Sukhi Lal Mirch | Dried Red Chilli
15 Sprigs Kadhi Patta | Curry Leaves - nearly 5 gm | 2 handfuls
For Tempering
1 1/2 tblsp Til | Sesame Oil
1/2 tsp Rai | Mustard Seeds
1/4 tsp Methi | Fenugreek Seeds
1 tsp Toor Dal
1 Sukhi Lal Mirch | Dried Red Chilli

METHOD

• Add 1 cup of water to the imli pulp and mix well. Keep aside. 1 cup = 250 ml
• For Masala Powder
• In a frying pan, dry roast Curry leaves till they become crisp. Transfer to a plate and keep aside.
• In the same frying pan, dry roast remaining ingredients. When the dals start to change colour, switch off gas and transfer roasted ingredients along with roasted curry leaves.
• Once cool, grind to a fine powder.
• Mix Masala Powder along with 3 cups of water and keep aside.
• In a thick bottomed deep kadhai, heat oil and add rai.
• As rai crackles, add toor dal, methi, dried red chilli.
• Saute well.
• Add imli water, salt, hing, haldi and Masala Powder water. Mix well.
• Let this Kozhumbu come to a boil and then reduce the flame to medium. 
• Stir occasionally till it becomes of a thick consistency.
• Serve with Steamed Rice | Idli | Dosa | Uttappama | Adai.

We enjoyed this wonderful aromatic and tangy Curry Leaf Kozhumbu along with Mix Veg Rice.

We have used:

1. Til Sona - Sesame Oil

2. LG Hing Powder

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.