Karuveppilai Kuzhambu Recipe Curry Leaves Kuzhambu

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

Curry 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.

Expert 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.

How 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. 2)take the curry leaves in a blender. Add little water and grind it into paste. 3)Curry leaves puree is done. 4)Heat oil is a heavy bottom pan (preferably gingelly oil) 5)Add in mustard, fenugreek and cumin seeds. 6)Add in asafoetida. 7)Add in dry red chillies 8)Let them sizzle for a minute in hot oil. 9)Add in shallots, chopped onions and peeled garlic. Saute this for 1 minute. 10)Add in chopped tomatoes. 11)Saute for 2 minutes till tomatoes start to get mushy. 12)Add in turmeric powder, chilli powder and coriander powder. Saute the spice powder for 30 seconds to 1 minute till raw smell leaves. 13)Add in curry leaves puree. 14)Add tamarind water. 15)Add salt and jaggery to taste. Mix well. 16)Mix the kuzhambu really well. Bring this to a good boil. 17)Cover the pot with a lid and simmer the flame. Cook on low heat for 10 minutes till oil floats on top. 18)Karuveppilai Kuzhambu is ready to serve.