Today's thali is a simple and comforting thali which we usually make it the next day of party food or festive food.
This is a very flavorful,slightly tangy kulambhu which aids digestion.
As we have a big curry leaves tree in our backyard,my mom makes it atleast every other week.But here in U.S curry leaves are so expensive I make it very rarely,instead I make Poondu(garlic) kulambhu often.
Last week end we had a birthday party and get together,had a heavy lunch and dinner.So next day we wanted to have a comforting food,made this kulambhu.
As I had little curry leaves,added coriander leaves along with the curry leaves,for my surprise it came out extremely delicious.
The menu is
- White rice
- Karivepillai Kulambhu(curry leaves kulambhu)
- Tomato Rasam
- Beans Poriyal(beans curry)
- Chow-chow Kottu(chayote dhal)
- Vathal(home made fryums)
- Neer mor(Buttermilk)
Karivepillai/Curry leaves Kulambhu
| Ingredient | Quantity |
|---|
| Curry leaves/karivepillai | 5-6sprigs |
| Coriander leaves/kothamalli | 1/2cup(tightly packed) |
| Shallots/Chinnavengayam | 10 nos. |
| Garlic/Poondu | 5 cloves |
| Red chilly powder/milagai podi | 1tsp |
| Coriander powder/kothamalli podi | 2tsp |
| Sambhar powder | 1tsp |
| Cumin seeds/jeeragam | 1tsp |
| Black pepper/milagu | 11/2tsp |
| Fenugreek seeds/vendhayam | 1/4tsp |
| Tamarind paste | 2-21/2tbs |
| Asafoetida/perungayam | a pinch |
| Mustard seeds/kadugu | 1/2tsp |
| Oil | 3tbs |
| Salt | to taste |
Method
Heat a pan and dry roast the cumin seeds,pepper and fenugreek seeds in a medium flame till a nice aroma comes out,transfer to a plate.In the same pan add a tsp of oil and saute the shallots and garlic to transparent,remove it.Then saute the curry leaves and coriander leaves.Let everything cools down.
Grind cumin seeds,pepper,fenugreek seeds along with red chilly powder,corainder powder and sambhar powder to a coarse powder.Then add the curry leaves,coriander leaves mixture and grind with little water.Finally add the sauteed shallots and garlic,pulse it.(don't make it like a fine paste).
In a pan heat the oil in a medium flame and crackle the mustard seeds,asafoetida then add the ground paste.Saute it for a minute,now add the tamarind paste and add a cup of water.Cook it till it becomes thick and the oil separates.
Serve it with rice and poriyal,pappads.
Enjoy..................................
- This kulambhu can be stored in the refrigerator for a week also.
- Sometimes you may feel a slight bitter taste initially but once the flavors get incorporated it won't be there.
- Using sambhar powder gives a very nice flavor but it can be substituted with chilly powder and coriander powder.
- Care should be taken while roasting the spices,if it is roasted in a high flame it will end up in bitter taste.
- Sometimes my mom fries whole red chilly and coriander seeds along with the spices and used instead of powders.
Check out the marathoners participating in
BM#16
Linking to
Thali Mela happenings in Srivalli's space and
Julie's EP series- Ginger and Pepper event happenings at
Prabha's space.
Also sending this one to Show Me Your Hits-Iron rich foods event hosted by Julie of
Erivum Puliyum started by Sangeetha of
Spicy Treats.
