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Karuveppillai Kuzhambu
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Karuveppilai kuzhambu | Curry leaves Kuzhambu
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Karuveppilai kuzhambu or curry leaves gravy is a delicious and healthy kuzhambu. It has so many health benefits. My grandma says it is very good for the hair growth. This kuzhambu can be made in bulk and stored in fridge for at least a week. Also there are so many variations for this kuzhambu and after trying out few, I sticked on to this as I loved this method and it’s so easy also. Let’s see the preparation of the karuveppillai kuzhambu.
Course: Main Course
Cuisine: South Indian, tamil nadu
Keyword: curry leaves gravy, curry leaves kuzhambu, kariveppillai kuzhambu, karuveppilai kuzhambu, karuveppillai kulambu
Servings: 4
Calories: 300 kcal
Author: Akila
Ingredients
I – for curry/gravy
  • Tamarind – 1 small lemon sized
  • Shallots / Small onions – 10 nos chopped finely
  • Garlic cloves – 10 – 12
  • Turmeric powder – 2 pinch
  • Chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Salt – as per taste
  • Jaggery – small piece as shown in picture
  • Gingely Oil – 1 tbsp
II – To grind to coarse paste
  • Curry leaves – 1/2 cup tightly packed
  • Gingely oil – 1 tbsp
  • Fenugreek seeds – 1/2 tsp
  • Urud dal – 1 tsp
  • Channa dal – 1 tsp
  • Toor dal – 1.5 tsp
  • Cumin seeds – 1/2 tsp
  • Black pepper – 1/4 tsp
  • Red chilli – 2
Instructions
  1. Soak the tamarind with hot water for 10 min and make a paste as below.
  2. Take the ingredients mentioned in list II except curry leaves and fry them till slight brown.
  3. Wash the curry leaves nicely and add to the pan.
  4. Transfer the fried content to the food processor and add little water and make a paste (it is better to be a coarse paste).
  5. Now in the same pan, add the oil and saute the onions and garlic nicely. Add the coarse paste to this.
  6. Allow to boil and add the tamarind paste now.
  7. Add the coriander powder, chilli and turmeric powder and allow to boil again.
  8. Let it boil for 10-12 min and the jaggery and mix well.
  9. Let the jaggery gets dissolved well.

  10. Serve the tasty and yummy kuveppillai kuzhambu with plain rice.

Recipe Notes
  • Always use fresh curry leaves for this kuzhambu.
  • There should not be any raw curry leaves smell, so boil the kuzhambu nicely by adding enough water.
  • If you have sambar powder, use it instead of coriander powder and chilli powder.
  • This kuzhambu can be kept for 4 to 5 days in fridge.