Karuveppilai Kuzhambu

🔥 Prep

• Rinse 50 g curry leaves and pat them dry.
• Roughly chop the 10 pcs shallots.
• Peel and crush the 5 cloves of garlic.
• Measure out 1.5 tbsp tamarind paste.
• Measure out 1.5 tbsp sambar powder.
• Measure out 3 tbsp sesame oil.
• Measure out 1 tsp mustard seeds.
• Measure out 0.5 tsp fenugreek seeds.
• Measure out 1.5 tsp salt.
• Measure out 400 ml water.

🔥 Cook

• 1. Heat 3 tbsp sesame oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and 0.5 tsp fenugreek seeds; fry until they pop, about 30 seconds.
• 3. Add the chopped shallots and crushed garlic; sauté for 2–3 minutes until translucent.
• 4. Add the 50 g curry leaves; sauté for 1 minute until they wilt and release aroma.
• 5. Transfer the sautéed mixture to a blender, add about 50 ml water, and blend to a smooth paste.
• 6. Return the paste to the pan; stir in 1.5 tbsp tamarind paste, 1.5 tbsp sambar powder, 1.5 tsp salt, and the remaining 350 ml water.
• 7. Bring the mixture to a boil over medium‑high heat, then reduce to low and simmer for 10–12 minutes, stirring occasionally, until the kuzhambu thickens slightly.
• 8. Taste and adjust salt if needed; turn off the heat.

🔥 Serve

• Serve hot with steamed white rice or idli.
• Garnish with a drizzle of extra sesame oil if desired.
• Pair with papadam or crispy fried vegetables.