Karuveppilai Recipes How to Prepare in Tamil Style

This is the information on Karuveppilai Recipes Tamil style prepration.

Karuveppilai sadam recipe: Take a pan and heat oil. Fry urad dal, jeera and black pepper nicely. Clean and chop curry leaves and add them in the fry pan. Fry it for 2 minutes. After cooling make a fine paste of all these items. Now, heat the ghee in a pan and fry cashew nuts, curry leaves and mustard seeds in it. After frying properly add curry leaves powder and rice. Slowly mix the powder with the rice and remove from the flame. Serve it hot.

Karuveppilai thokku or karuveppilai thuvaiyal recipe: Heat some oil in the fry pan. Fry dhaniya seeds, red chillies, curry leaves, garlic pods and dry coconut pieces on it. Fry till all dry coconut turns little brown in colour and all the ingredients leave rich aroma. After cooling grind all the items along with salt. You can serve this delicious chutney with idli, dosa or even you can mix it with ghee rice.

Karuveppilai chutney: Heat some oil in the pan and fry urad dal, red chillies and asafoetida. Now add tamarind in it and again fry for 2 minutes. Add curry leaves and fry on low flame. Now add grated coconut, fry once and remove from the heat. After cooling down add salt and grind it. For seasoning add curry leaves, mustard seeds, red chilli pieces.

 Recipes karuveppilai kuzhambu: This is the preparation of Tamil karuveppilai milagu kuzhambu. make 1 cup thick tamarind juice and keep it aside. Heat oil in the pan and Fry tur dal, chana dal,  pepper, coriander seeds and red chillies. Now add curry leaves and fry well. Add asafoetida and again fry for few minutes. Now grind this mixture and make a fine paste. Again heat oil in a pan, fry some mustard seeds in it. Add tamarind water and turmeric water. Now add dal powder in the mixture and take a boil. Add water if necessary. In the last add grinded coconut. For seasoning fry some garlic and chillies. Serve hot with roti or rice.

Karuveppilai podi: Take some curry leaves, add fried ingredients of pepper, cumin seed, any three dal varieties, red chillies and asafotida. Fry the ingredients in sim flame and make a fine powder by adding salt.  You can also add this podi while making karuveppilai rasam.

Karuveppilai dosai: The preparation is same like Adai recipe, the only difference is  add more curry leaves.

Karuveppilai soup recipe: Take a bunch of curry leaves make it to boil in 250ml of water and let it to reduce into half the amount. Filter it and add 1/2tsp of salt. cumin and pepper powder.

Other popular curry leaves recipes are karuveppilai poondu kuzhambu, karuveppilai kothamalli chutney, karuveppilai juice, karuveppilai chicken gravy. 

Murungai keerai recipe Benefits Tamil Kitchen

This is the information on Murungai keerai recipe and its Benefits in Tamil Kitchen.

Murungai keerai poricha kuzhambu or korma

Cleanly wash and then chop drumstick leaves. Put 2 tablespoon oil in cooker.  Add 1 finely chopped carrot, beans and 2 nicely chillies in the oil. Add drained gram. Fry for 5 minutes. Now add cubes of one potato, chopped drumstick leaves, grated ginger and again fry well. Now add 1 ½ cup hot water, ½ tsp of turmeric and salt. After mixing it well close the cooker lid and take two to three whistles. After opening the cooker add salt and fresh lemon juice. Heat oil in a saucepan and add mustard seeds, curry leaves, asafoetida and chopped green chillies. Pour this mixture on korma and serve hot with rice.

Murungai keerai kootu recipe tamil

Cook one cup arhar dal (toovar dal) and keep aside. Steam 1 bowl drumstick leaves. Heat oil in a pan and add mustard seeds. Then add cumin seeds and finely chopped garlic and fry well. Add salt and chilli powder for colour and taste. Now add drumstick leaves and cooked dal. Mix well and allow it to dry little. Tamper with fried red chillies and grated coconut. Serve with parotha or roti.

Murungai keerai dal masiyal curry

Pluck only the leaves from the drumstick stems. Wash them and chop finely. Soak the toovar dal in water for an hour and then boil it. The dal should be cooked but remain firm to eat. It will take around 15 minutes on low flame. Heat oil in pan and add mustard seeds. After the seeds are tampered add cumin seeds, dry red chilli and asafoetida powder. After frying well add one finely chopped onion and garlic. Now add Chopped leaves and cook it well. Add cooked toovar dal and salt. Mix well. Allow to the poriyal to dry completely. Garnish the poriyal with shredded coconut. Serve hot with rice or roti.

Murungai keerai poriyal with coconut and ground nut

Pluck only leaves from the drumstick stems. Wash and cut them finely. Chop one big onion. Shred the cabbage and keep aside. Heat oil in a pan and add mustard seeds, 1 tsp urad dal, a pinch of asafoetida, and few red chillies. Now add chopped onions and fry them till they turn golden brown. Now add 1 cup finely shredded cabbage. Cook cabbage half and then add drumstick leaves. Cook well till it is well cooked. Add half tsp chilli powder and salt as per taste. Add grated coconut, fried ground nut and mix well. Remove from the heat and serve with roti or rice.

Murungai keerai sambar in tamil style

Wash moong dal. Add turmeric powder and salt and cook it pressure cooker till 2 whistles. After opening the cooker add finely cleaned and chopped drumstick leaves with dal and mix well. In a mixer grind grated coconut, green chillies, cumin seeds and make a fine paste. Add water and sambar powder in dal and mix well. Take a boil and then add coconut paste in it. Cook for 5 minutes. You can add more water if the mixture goes very dry. Heat oil in pan; tamper mustard seeds and urad dal. Pour this seasoning on kuzhumbu. Take off from the heat and app 2 tsp pure ghee on it. Serve hot with rice.

Murungai keerai dosai

Wash and soak rice in water for 8 hours. Wash and soak urad dal in water for 5 hours. Grind rice and urad dal separately and make a fine paste. While grinding add fenugreek seeds and salt along with water. Mix both the pastes. Cover the batter for overnight. Clean and chop drumstick leaves and add into dosa batter. Heat a dosa tava and pour batter on it. Spread it in a circle. Add ghee from all the sides of dosa. Make it crisp from both the sides. Serve hot with coconut chutney.

Other recipes are  ragi adai, rice, rasam, curry, cutlet , murungai keerai egg poriyal,