My in-laws were with me for the past 15 days.We had a nice time together. I tried some interesting and tasty kuzhambu , poriyal varieties by asking my MIL.I wanted to have a record of all those recipes .So I have planned to post them in this week..Let me start with this curry leaves gravy/karuveppilai kuzhambu.Initially I used to grind the raw curry leaves and make this gravy like my MIL. Recently i started to saute the curry leaves and grind.It comes out very flavorful..Usually the color of this kuzhambu looks blackish green.This time I used sambar powder with kashmiri chillies.So it was brownish.The color of gravy may vary depending on the sambar powder u use..It tastes the best when done in advance.Standing time of 2-3 hours is needed to enjoy its actual taste.It stays good for two days even without refrigeration. So Bachelors can make this kulambu and have it for 2-3 days and its apt for travel too..
Do check out my curry leaves podi if interested !