Karuveppilai Kuzhambu Recipe

Karuveppilai Kuzhambu Recipe is an aromatic tangy & Spicy Curry Leaves Curry made with roasted spices with curry leaf powder. This is a tamarind-based gravy and is served with steamed rice.

This Karuveppilai Kuzhambu Recipe in Tamil is made with shallots or Chinna vengayam or sambar onions. The Shallots are considered very healthy over the regular onions and this gravy has loads of garlic cloves as well.

I have recently started including these herbs more in my diet and so decided this Karuveppilai Kulambu Recipe will be an apt one to make. We call curry leaves are as Karuveppilai in Tamil and Karivepaku in Telugu. We use these Curry leaves extensively used in South Indian cooking. With loads of health benefits, these South Indian herbs are considered very good for hair growth.

Curry leaves Curry or Curry Leaves Gravy is a tangy gravy with a tamarind base. In Tamil, we call it kuzhambu or kulambu. We can also make this spicy gravy as No Onion No Garlic gravy. However, today's recipe is full of shallots and garlic that are very good for health as well.

What Are Curry Leaves? How to Use Curry Leaves in Cooking

We use the curry leaves a lot in South Indian Cooking. These are aromatic herbs, the leaves are glossy, vibrant green, and teardrop-shaped leaves. We mostly use it for all tempering of dals, rice, etc.

Many times we see people discard these leaves, not realizing the health benefits. So we need to make curry leaf rice, Karuveppilai podi, Karuveppilai chutney, etc to reap the full benefit of these herbs.

When you have excess curry leaves, you can store the curry leaves for a longer time by following this method. Equally healthy like this kuzhambu, we make other dishes like poondu kuzhambu, Vendakkai kuzhambu, Peerkangai kuzhambu

This is the last in the series of making different dishes with one main ingredient as the star. Hope you make these different dishes featuring Curry Leaves.

Similar dishes you can try:

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Step By Step Pictures for making Curry Leaves Curry

For the Spice Powder

Wash and shade dry the curry leaves. Meanwhile, measure out the lentils and spices, heat a nonstick pan with oil, roast the ingredients listed under spice powder until aromatic.
Remove to a plate and allow it to cool.
Roast the dried curry leaves until it turns crispy. Remove to a plate. Once all the ingredients are cooled down, take it in a dry mixer jar, grind to a fine powder. Keep it aside.

For the gravy

Heat a Kadai with oil, temper with curry leaves, cumin seeds, methi. Saute for a minute, then add the peeled shallots, garlic and saute until the shallots turn colour.
Add the hing, combine and add the tamarind extract along with salt and turmeric powder.
Add 1/2 cup water and bring to a boil.

When the gravy thickens a bit, add the ground curry leaf powder.
Mix well and add a cup of water, bring to a boil.
Simmer for 10 mins until the oil comes out on the sides.
Serve with steamed rice and ghee.
Cool it and you can refrigerate for a week.

Recipe

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5 from 2 votes

Karuveppilai Kuzhambu Recipe

Karuveppilai Kuzhambu Recipe is an aromatic tangy & Spicy Curry Leaves Curry made with roasted spices with curry leaf powder. This is a tamarind-based gravy and is served with steamed rice.

Course Main Dish – Gravies

Cuisine Tamil Nadu

Keyword Curry Leaves Curry, Healthy Side Dish

By Cook Method Stovetop

Occasion Weekend Special

By Diet Diabetic, Healthy Recipes, Low Calorie, Vegan

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

For the Spice Powder

• 5 Dry Red Chilies
• 1 teaspoon Coriander Seeds
• 1 teaspoon Toor Dal
• 1 teaspoon Chana Dal
• 1 teaspoon Peppercorns
• 1 cup Curry Leaves tightly packed
• 1 teaspoon Cooking Oil

For the Gravy

• 2 teaspoon Cooking Oil / Gingelly Oil
• A Sprig Curry Leaf
• 1 teaspoon Cumin Seeds
• 1/4 teaspoon Fenugreek Seeds / Methi
• 10 Garlic cloves
• 10 Shallots / Sambar Onions
• 1/4 teaspoon Asafoetida / Hing
• 3 tablespoon Tamarind Extract
• Salt to taste
• 1/4 teaspoon Turmeric Powder

Instructions

For the Spice Powder

• Wash and shade dry the curry leaves. Meanwhile, measure out the lentils and spices, heat a nonstick pan with oil, roast the ingredients listed under spice powder until aromatic.
• Remove to a plate and allow it to cool.
• Roast the dried curry leaves until it turns crispy. Remove to a plate. Once all the ingredients are cooled down, take it in a dry mixer jar, grind to a fine powder. Keep it aside.

For the gravy

• Heat a Kadai with oil, temper with curry leaves, cumin seeds, methi. Saute for a minute, then add the peeled shallots, garlic and saute until the shallots turn color.
• Add the hing, combine and add the tamarind extract along with salt and turmeric powder.
• Add 1/2 cup water and bring to a boil.
• When the gravy thickens a bit, add the ground curry leaf powder.
• Mix well and add a cup of water, bring to a boil.
• Simmer for 10 mins until the oil comes out on the sides.
• Serve with steamed rice and ghee.
• Cool it and you can refrigerate for a week.

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