- Consistency of the curry as mentioned is completely to your preference. This curry leaves kuzhambu is generally a semi thick curry ( as shown in the pictures), but you can serve it little watery as well like a typical kuzhambu. Switch off the flame and remove from heat, in whatever consistency you prefer.
- I used readymade store brought tamarind paste, but you can use homemade tamarind paste as well.
- Sesame oil is recommended, but you may alternatively use vegetable or canola oil to.
- Highly recommend to use jaggery, it perfectly balances the tanginess and the spice in the curry.
- If you don't Thalippu Vadagam, then add mustard seeds - 1/2 teaspoon, urad dal - 3/4 teaspoon, and few curry leaves instead.
- Exact curry leaves measurement is 16 grams and all other given quantity is based on that. But if you are unable to weigh the curry leaves , add 1 cup tightly packed.
Other Indian Cuisine curry recipes, check the links below, I’ve listed few below. For the complete list of recipes check the link here –
Indian Cuisine Recipes
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