Published: | Last Updated On: by Aarthi
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Flavourful and loaded with tons of curry leaves, This karuveppilai kuzhambu recipe is a South Indian tamarind based kuzhambu or kulambu that goes well with rice. Learn how to make curry leaf kuzhambu with step by step pictures and video.
PinTABLE OF CONTENTS
1.About Karuveppilai Kuzhambu
2.Watch Karuveppilai Kuzhambu Video
3.Karuveppilai Kuzhambu Ingredients
4.Expert Tips
5.How to Make Karuveppilai Kuzhambu (Stepwise Pictures)
6.📖 Recipe Card
Karuveppilai Kuzhambu
Delicious and healthy curry leaves kuzhambu which taste super yummy with hot rice. I made this curry last week and it came perfectly. As a South Indian we make at least one kuzhambu daily, some of our family favorites are Puli Kuzhambu, Vatha Kuzhambu & Vendaya kuzhambu.
Our daily lunch includes rice, kuzhambu, rasam, poriyal and curd. This is a healthy yet tasty South Indian kuzhambu. Curry leaves are good for your hair and eyes, This gravy is so bright in colour which tempts you to eat at once. The best combo for this dish is steamed rice.
About Karuveppilai Kuzhambu
Simple Karuveppilai Kuzhambu made with lots of curry leaves. The base of the gravy is made with shallots (sambar onion), onions, tomatoes, garlic. Some recipes calls for deep frying the curry leaves and grinding them. But I think it is not necessary, you can just saute them for couple of minutes and then grind into a puree.
The kuzhambu has simple tempering, spice powders, tamarind which forms a basic South Indian kuzhambu. Like every kulambu recipe, this serves best with hot rice.
Watch Karuveppilai Kuzhambu Video
Karuveppilai Kuzhambu Ingredients
PinCurry leaves - I picked fresh curry leaves from our backyard tree. Removed all the leaves from the stem. Washed it very well and strained the excess water. Dried curry leaves is not preferred and must have lost its fresh aroma.
Shallots & Onions - shallots is left whole in the kuzhambu, I also used finely chopped onions for the base.
Tomato - tamarind gives the sour taste to this kuzhambu. So tomatoes is optional, I love the taste of fresh tomatoes.
Spice Powders - combination of chilli powder, coriander powder, turmeric powder gives the thickness to the curry leaf kuzhambu.
Tempering - every kuzhambu recipe starts or ends with a tempering, which imparts so much flavour.
Tamarind - dried tamarind is soaked in water and the pulp is extracted. Instead of going through these steps, you can use my homemade tamarind paste.
PinExpert Tips
- The thickness for the kuzhambu comes from the spice powders. Make sure you saute them for at least 2 to 3 minutes to remove thr raw taste.
- Roast the curry leaves until lightly wilted. Make sure the curry leaves doesn't change colour.
- Taste and adjust salt, tamarind and jaggery.
Storage & Serving Suggestions
You can store this kuzhambu in fridge for at least a week or more. Make sure you cook until oil separates which extends the shelf life. Curry leaves kuzhambu taste great with rice. But you can enjoy with idli or dosa as well.
PinHow to Make Karuveppilai Kuzhambu (Stepwise Pictures)
1)Start by sauteing bunch of curry leaves in a tsp of oil. Cook for 2 to 3 minutes. Make sure the curry leaves doesn't change colour.
Pin2)take the curry leaves in a blender. Add little water and grind it into paste.
Pin3)Curry leaves puree is done.
Pin4)Heat oil is a heavy bottom pan (preferably gingelly oil)
Pin5)Add in mustard, fenugreek and cumin seeds.
Pin6)Add in asafoetida.
Pin7)Add in dry red chillies
Pin8)Let them sizzle for a minute in hot oil.
Pin9)Add in shallots, chopped onions and peeled garlic. Saute this for 1 minute.
Pin10)Add in chopped tomatoes.
Pin11)Saute for 2 minutes till tomatoes start to get mushy.
Pin12)Add in turmeric powder, chilli powder and coriander powder. Saute the spice powder for 30 seconds to 1 minute till raw smell leaves.
Pin13)Add in curry leaves puree.
Pin14)Add tamarind water.
Pin15)Add salt and jaggery to taste. Mix well.
Pin16)Mix the kuzhambu really well. Bring this to a good boil.
Pin17)Cover the pot with a lid and simmer the flame. Cook on low heat for 10 minutes till oil floats on top.
Pin18)Karuveppilai Kuzhambu is ready to serve.
PinMore kuzhambu recipe to try
- Chettinad Mutton Recipe
- Nattu Kozhi Kulambu Recipe
- Chicken Chettinad Gravy Recipe
- Chicken Kuzhambu Recipe
- Kerala Meen Curry Recipe
- Fish Curry Recipe
- Moru Curry Recipe
- Paruppu Urundai Kuzhambu
📖 Recipe Card
Pin
Karuveppilai Kuzhambu Recipe | Curry Leaves Kuzhambu
Flavourful and loaded with tons of curry leaves, This karuveppilai kuzhambu recipe is a South Indian tamarind based kuzhambu or kulambu that goes well with rice. Learn how to make curry leaf kuzhambu with step by step pictures and video.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Calories: 303kcal
Author: Aarthi
Ingredients
- 4 tbsp Gingelly Oil
- 3 cups Fresh Curry leaves
- 10 Shallots (Sambar Onion)
- 1 large Onion chopped
- 10 cloves Garlic
- 2 Tomato chopped
- 2 tsp Chilli Powder
- 1 tsp Turmeric powder
- 2 tbsp Coriander powder
- 3 tbsp Tamarind Paste (mixed with 2 cup water)
- Salt to taste
- 1 tsp Jaggery
For Tempering
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- ½ tsp Fenugreek Seeds
- 1 Dry Red Chillies
- ¼ tsp Asafoetida
Instructions
In a kadai add 1 tsp oil and add in all curry leaves and roast it for 2 to 3 minutes til lightly sauted. Take the curry leaves in a blender and grind it into a fine paste.
Heat 4 tblspn of oil and temper with cumin, mustard seeds, fenugreek seeds, asafoetida and dry red chilli.
Add in shallots, onions, garlic and saute for a minute. Add in tomatoes and cook till the tomatoes get mushy.
Add in chilli powder, coriander powder, turmeric powder and mix well.
Pour in the curry leaves puree and tamarind water. Season with salt and jaggery and mix well. Bring it to a boil. Cover and cook for 10 minutes or so till oil separates.
Serve hot with rice.
Video
Notes
- The thickness for the kuzhambu comes from the spice powders. Make sure you saute them for at least 2 to 3 minutes to remove thr raw taste.
- Roast the curry leaves until lightly wilted. Make sure the curry leaves doesn't change colour.
- Taste and adjust salt, tamarind and jaggery.
Storage & Serving Suggestions
You can store this kuzhambu in fridge for at least a week or more. Make sure you cook until oil separates which extends the shelf life. Curry leaves kuzhambu taste great with rice. But you can enjoy with idli or dosa as well.
Nutrition
Serving: 1servings | Calories: 303kcal | Carbohydrates: 43g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 24mg | Potassium: 423mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9563IU | Vitamin C: 4756mg | Calcium: 1044mg | Iron: 3mg
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