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.
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!
That looks soo tempting.. i love karivepilai kuzhambu but it has been a while since i made it.
Lovely photos Raji…I have to try out yur kuzambu for lunch today 🙂
That looks mouthwatering..Lovely photos..
sounds interesting…have lot of curry leaves..will make it tommorow..
That is something new for me dear…
looks great..loved the fresh look of curry leaves…
I have already prepared similar with curry leaves, kuzhambu looks divine yaa!
looks delicious & mouthwatering.
Trupti
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looking good…i too have made check my site for variation
yummy kozhambu… i love it.
I love this dish…Looking very tempting!!!
WOOOHOO! On of my fav from my mom cooking , you pic looks awesome and hummm I can smell that aroma!
That looks so yummmmmyyyyy…& mouthwatering..+ so easy to make..goes right in my recipe book.
looks yummy!
Heavenly, i have never made curry only using curry leaves as the base, so interesting! will try once for sure!
Wow, never made this before. Looks so aromatic and tempting!! Yum 🙂
i'll end up using my entire months grocery bill to buy those many curry leaves here!! 😀 LOL..but definitely delicious looking curry.
umm…kozhambu packed with nutritive values of Curry leaves..looks tempting Raks
Looks so tempting! Will have to try this next time I made idli maavu. 🙂
This is new for me,..looks yummy,..
aha! nice one. i have tons of fresh curry leaves from a recent visit to lil india!
aww..am sure I'll love it cos am nuts abt curry leaves…The kuzhambu looks soo soo good Raks..:)
Ok so this will be my next thing to try…looks gud..inbtw made the podi gal…it's gud…eating with everything 😉
I like this kuzhambu prepared by aunty..i never tried by my own..have to try once:)
mmmmmmm I can smell that aroma from here so tempting and those pic.s are very inviting yum yum.
I love curry leaf thokku.. looks same with use of tamarind. Will surely try rekha!
sounds too good.. looks very tempting.. wonderful clicks 🙂
Wonderful recipe. Nice click.
First time visit to your blog and that looks just yummy …..especially with the ground curry leaves…love the aroma of curry leaves.
Wow! very tempting recipe ! Lovely photos !
Thatz 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..
yumm o yumm! I like the last pic best. I bet it is very nutritional too right?
Picture looks great & will try it , since i love flavour of curry leave …Thanks for sharing dear .
curry leaf kuzhambu sounds healthy.Very new variety of kuzhambu…. must to try.
Very new to me….love the aromatic flavour of curry leaf in that kuzhambu…..Looks drool worthy….
I love this kulambhu Raji. I used to do in a different war. Yours looks yum!! Awesome clicks.
Kariveppilai kuzhambu looks heavenly. Mouthwatering. We love to have it just with rice and ghee. You're right, it tastes even better the next day.
I tried your method on sat Raji..It was yummy, even my toddler had that..Tx ma.
Wow.. thats lovely! Yummy recipe!
Love that pic of Kuzhambu. I am also a great fan of Paruppu Podi. Cannot have enough of it.
Tempting shot,love the generous use of curry leaves,sounds yum!
First 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…
Rak! You rock. I have fallen in love with your blog. 🙂
I tried this one raks.. it was wonderful.. visit my space @ http://salt2taste.blogspot.com/2010/10/kariveppilai-kuzhambu.html
Hi! 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/
Hi,
It looks yummy Will try it and thanks for the notes it helps a lot
Made this today. Excellent kuzhambu. Thanks for the detailed post. I have made a few of your recipes with great success.
awesome one. I loved this recipe. Great post and keep posting these kinda of recipe for bachelors like to try.
Amazing recipe, cooked it last night.
Nice recipe and it turned out to be a hit!!!!
Thanks a lot
hi 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.
Use water and sambar powder accordingly. Try using less water and bit more sambar powder.
Hi
I made this kuzhambu for lunch..the taste was very good but the colour was not like yours,it was more towards green…
Does this kuzhambu have smooth texture or is it lumpy?
Thanks.
With Smooth ground curry leaves
Tried this yesterday for Dinner. Came out well. Tasted good with Chapathi. Thanks for the recipe. My husband liked it a lot!
Can I make it with dry curry leaves?
I enjoy eating curry leaves. coz it helps grow hair…. and taste cum out well.
I tried preparing and its cum so yummy. and adding curry leaves to our daily meals help grow hair and thick………. Try enjoying
superb recipe…tried out today…it came out gr8
Hi..did you mean sesame oil or sesame seeds under the tempering table?
Oil, sorry will update. Thanks.