Learn how to make south Indian karuveppilai kuzhambu with step by step pictures. Curry leaves kuzhambu is best had with steamed rice, sesame oil or ghee. Goes well with idli dosai too.
Karuveppilai kuzhambu is very tasty and healthy,easy to make too😎!! We make it similar to the vatral kuzhambu we make, but grinding curry leaves and adding to it makes the difference. Just like this kuzhambu,only ground curry leaves make the difference😉. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old 😉
Karuveppilai kuzhambu recipe
Learn how to make south Indian karuveppilai kuzhambu with step by step pictures. Curry leaves kuzhambu is best had with steamed rice, sesame oil or ghee. Goes well with idli dosai too.
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 20 minutes
Total Time 40 minutes
Servings 4
Cup measurementsIngredients
- Tamarind - 1 small lemon sized
- 1/2 cup Curry leaves tightly packed
- 1.5 tbsp Sāmbar powder
- 1/4 tsp Turmeric
- 7 Small onion/ Shallots Finely chopped
- 12 flakes Garlic finely chopped
- Salt - As needed
- 1/4 tsp Jaggery
- 1/4 tsp Pepper powder
To temper:
- 3 tbsp Sesame oil
- 1/4 tsp Fenugreek seeds/ vendhayam
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1 tsp Toor dal
- 1 tsp Cumin seeds
- Curry leaves Optional
Instructions
Karuvepillai kuzhambu step by step method:
- Wash curry leaves and grind it with little water to a smooth paste. Extract tamarind juice from tamarind by soaking it in hot water for 20 mins.
- Mash tamarind well with hands after 20 mins and filter through metal strainer. Repeat with little more water to extract tamarind juice. Total measurement - 2 cups.
- Heat kadai with oil and add all the tempering items in order and fry till golden colour.
- Add the finely chopped onion and garlic and fry till golden brown.
- Pour in tamarind extract,ground curry leaves, turmeric, salt, sambar powder (replace with red chilli and dhaniya powder if u dont have home made sambar powder).
- Adjust water and boil till oil separates and floats on the top.
- Drop jaggery and pepper powder lastly and give a boil.
Step by step method:
- Separate curry leaves from it’s stalk.
- Wash it and grind with little water smoothly.
- Extract tamarind juice from tamarind. Soak in hot water for 20 mins.
- Mash tamarind well with hands after 20 mins and filter through metal strainer. Repeat with little more water to extract tamarind juice. Total measurement – 2 cups.
- Heat kadai with oil and add all the tempering items in order and fry till golden colour.
- Add the finely chopped onion and garlic and fry till golden brown.
- Pour in tamarind extract,ground curry leaves,turmeric,salt, sambar powder(replace with red chilli and dhaniya powder if u dont have home made sambar powder).
- Adjust water if needed and boil till oil separates and floats on the top.Add jaggery and pepper powder lastly and give a boil.
Mix with rice and ghee/sesame oil and enjoy!Tastes best with Idli dosai. This kuzhambu is ideal for travelling!
Laavanya
June 30, 2009 at 12:33 pmThat looks soo tempting.. i love karivepilai kuzhambu but it has been a while since i made it.
Gita
June 30, 2009 at 1:28 pmLovely photos Raji…I have to try out yur kuzambu for lunch today 🙂
Ashwini
June 30, 2009 at 1:36 pmThat looks mouthwatering..Lovely photos..
sowmya
June 30, 2009 at 1:55 pmsounds interesting…have lot of curry leaves..will make it tommorow..
Prathibha
June 30, 2009 at 2:09 pmThat is something new for me dear…
looks great..loved the fresh look of curry leaves…
Priya
June 30, 2009 at 2:12 pmI have already prepared similar with curry leaves, kuzhambu looks divine yaa!
Trupti
June 30, 2009 at 2:39 pmlooks delicious & mouthwatering.
Trupti
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Sailaja
June 30, 2009 at 2:47 pmlooking good…i too have made check my site for variation
Mahimaa's kitchen
June 30, 2009 at 3:41 pmyummy kozhambu… i love it.
Aysha
June 30, 2009 at 3:58 pmI love this dish…Looking very tempting!!!
Ann
June 30, 2009 at 4:05 pmWOOOHOO! On of my fav from my mom cooking , you pic looks awesome and hummm I can smell that aroma!
A2Z Vegetarian Cuisine
June 30, 2009 at 5:22 pmThat looks so yummmmmyyyyy…& mouthwatering..+ so easy to make..goes right in my recipe book.
Home Cooked Oriya Food
June 30, 2009 at 5:23 pmlooks yummy!
Parita
June 30, 2009 at 7:30 pmHeavenly, i have never made curry only using curry leaves as the base, so interesting! will try once for sure!
Uma
June 30, 2009 at 8:16 pmWow, never made this before. Looks so aromatic and tempting!! Yum 🙂
Superchef
July 1, 2009 at 1:38 ami'll end up using my entire months grocery bill to buy those many curry leaves here!! 😀 LOL..but definitely delicious looking curry.
LG
July 1, 2009 at 1:56 amumm…kozhambu packed with nutritive values of Curry leaves..looks tempting Raks
Kalai
July 1, 2009 at 1:57 amLooks so tempting! Will have to try this next time I made idli maavu. 🙂
notyet100
July 1, 2009 at 2:40 amThis is new for me,..looks yummy,..
Nags
July 1, 2009 at 2:54 amaha! nice one. i have tons of fresh curry leaves from a recent visit to lil india!
Varsha Vipins
July 1, 2009 at 2:54 amaww..am sure I'll love it cos am nuts abt curry leaves…The kuzhambu looks soo soo good Raks..:)
Priti
July 1, 2009 at 3:02 amOk so this will be my next thing to try…looks gud..inbtw made the podi gal…it's gud…eating with everything 😉
Chitra
July 1, 2009 at 5:11 amI like this kuzhambu prepared by aunty..i never tried by my own..have to try once:)
rekhas kitchen
July 1, 2009 at 6:06 ammmmmmmm I can smell that aroma from here so tempting and those pic.s are very inviting yum yum.
Sanghi
July 1, 2009 at 8:45 amI love curry leaf thokku.. looks same with use of tamarind. Will surely try rekha!
Hari Chandana
July 1, 2009 at 4:35 pmsounds too good.. looks very tempting.. wonderful clicks 🙂
Valarmathi
July 1, 2009 at 5:12 pmWonderful recipe. Nice click.
Sushma Mallya
July 1, 2009 at 5:54 pmFirst time visit to your blog and that looks just yummy …..especially with the ground curry leaves…love the aroma of curry leaves.
Mangala Bhat
July 2, 2009 at 2:45 amWow! very tempting recipe ! Lovely photos !
sriharivatsan
July 2, 2009 at 6:48 amThatz an amazing click Raji..I do in a different way, grinding tamarind along with curry leaves and never added onions..Will try your version this weekend for sure and will let you know..
My Experiments with Cooking
July 2, 2009 at 9:04 amyumm o yumm! I like the last pic best. I bet it is very nutritional too right?
Doloncookbook
July 2, 2009 at 12:26 pmPicture looks great & will try it , since i love flavour of curry leave …Thanks for sharing dear .
Viki's Kitchen
July 2, 2009 at 1:24 pmcurry leaf kuzhambu sounds healthy.Very new variety of kuzhambu…. must to try.
Kitchen Flavours
July 2, 2009 at 1:48 pmVery new to me….love the aromatic flavour of curry leaf in that kuzhambu…..Looks drool worthy….
vidhas
July 5, 2009 at 3:02 pmI love this kulambhu Raji. I used to do in a different war. Yours looks yum!! Awesome clicks.
Vidya
July 6, 2009 at 2:23 amKariveppilai kuzhambu looks heavenly. Mouthwatering. We love to have it just with rice and ghee. You're right, it tastes even better the next day.
sriharivatsan
July 6, 2009 at 4:16 amI tried your method on sat Raji..It was yummy, even my toddler had that..Tx ma.
AnuSriram
July 6, 2009 at 2:51 pmWow.. thats lovely! Yummy recipe!
Anupama
July 6, 2009 at 10:17 pmLove that pic of Kuzhambu. I am also a great fan of Paruppu Podi. Cannot have enough of it.
Yasmeen
July 7, 2009 at 11:23 pmTempting shot,love the generous use of curry leaves,sounds yum!
Anu
July 9, 2009 at 5:35 amFirst time to your blog.. You got a very nice blog and interesting recipes. Kuzambu looks mouthwatering. It's a very different dish will have to try this next time…
Deepa
July 3, 2010 at 4:23 pmRak! You rock. I have fallen in love with your blog. 🙂
Hema
October 6, 2010 at 4:41 amI tried this one raks.. it was wonderful.. visit my space @ http://salt2taste.blogspot.com/2010/10/kariveppilai-kuzhambu.html
Chitra
September 16, 2011 at 11:15 pmHi! Saw ur site in foodgawker.com
Very impressive.I tried curry leaves kulambu.It came out well.Planning to post this recipe in my blog too.Do visit my site if u find time
http://chitrascuisine.blogspot.com/
Vishku
November 6, 2011 at 1:22 pmHi,
It looks yummy Will try it and thanks for the notes it helps a lot
Poornima
April 20, 2012 at 11:30 amMade this today. Excellent kuzhambu. Thanks for the detailed post. I have made a few of your recipes with great success.
Chandra's
January 11, 2013 at 5:46 pmawesome one. I loved this recipe. Great post and keep posting these kinda of recipe for bachelors like to try.
Chandra's
January 11, 2013 at 5:46 pmAmazing recipe, cooked it last night.
Unknown
February 19, 2013 at 1:13 amNice recipe and it turned out to be a hit!!!!
Thanks a lot
Serene Lee
March 30, 2013 at 3:05 amhi raks, thk u for the great recipies. as am the beginner in cooking i always used to refer ur websites. i tried this curry leaf kulambu today and it was not thick. so wat i should do for thicking the kulambu. even for smabar or other gravys if it has become watery wat v should do for making it thicker. is there any other ideas.. pls give some tips on this..
regards, serene lee.
RAKS KITCHEN
March 30, 2013 at 3:08 amUse water and sambar powder accordingly. Try using less water and bit more sambar powder.
Sarada Subramaniam
August 24, 2013 at 10:57 amHi
I made this kuzhambu for lunch..the taste was very good but the colour was not like yours,it was more towards green…
Keyur Parikh
September 22, 2013 at 2:59 amDoes this kuzhambu have smooth texture or is it lumpy?
Thanks.
Raks anand
September 22, 2013 at 3:04 amWith Smooth ground curry leaves
Jane
November 8, 2013 at 7:27 amTried this yesterday for Dinner. Came out well. Tasted good with Chapathi. Thanks for the recipe. My husband liked it a lot!
Neeru
November 9, 2013 at 12:09 pmCan I make it with dry curry leaves?
Bindhu Maria
January 24, 2014 at 12:37 amI enjoy eating curry leaves. coz it helps grow hair…. and taste cum out well.
Bindhu Maria
January 24, 2014 at 12:37 amI tried preparing and its cum so yummy. and adding curry leaves to our daily meals help grow hair and thick………. Try enjoying
Nikki
April 14, 2014 at 12:29 amsuperb recipe…tried out today…it came out gr8
KRUPA NAGARAJAN
January 1, 2019 at 8:55 amHi..did you mean sesame oil or sesame seeds under the tempering table?
Raks Kitchen
January 1, 2019 at 8:59 amOil, sorry will update. Thanks.