Ingredients
Scale
For the Paste
- 1 tablespoon Indian sesame oil – gingely oil
- 1 cup chopped onions
- 1 cup curry leaves
- 1 teaspoon salt
- 3–4 dried red chillies
Other Ingredients
- 1 tablespoon Indian sesame oil – gingely oil
- 1/4 teaspoon mustard seeds
- 4–5 Indian shallots (small onions), chopped
- 1 teaspoon coriander powder
- 1 cup thick coconut milk
Instructions
- Heat oil in a pan and add in the onions, salt and dried red chillies. Saute for a few minutes till soft.
- Add in the curry leaves. Saute for a couple of minutes. Remove the pan from heat and allow it to cool. Grind the mixture with a cup of water to a smooth paste. Set aside.
- Heat oil in a pan and add in the mustard seeds and chopped Indian shallots (small onions). Saute for a couple of minutes.
- Add in a teaspoon of coriander powder. Fry for a few seconds.
- Add in the ground paste. Let the curry simmer for five minutes.
- Add in the thick coconut milk (Homemade or canned – both works equally well for this recipe). After adding the coconut milk, simmer for a minute more.
- karuveppilai kuzhambu is ready. Serve with idli or dosa.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: side dish
- Cuisine: Tamilnadu