Karuveppilai Kuzhambu – Curry Leaves Kuzhambu

Karuveppilai Kuzhambu – Curry Leaves Kuzhambu – How to make Karuveppilai Kuzhambu – Gravy for rice – Karuvepilai Kuzhambu – Tamil Nadu Style Curry Leaves Kuzhambu – South Indian Curry Leaves Gravy 

Karuveppilai Kuzhambu or Kulambu is a tamarind based Gravy / Sauce made with freshly ground spice mix and curry leaves. This classic kara kuzhambu is one great side for steamed rice, a healthy one too as its made with loads of curry leaves.  I make this once in a while… when i find curry leaves in abundance and serve it along with rice drizzled with sesame oil. Freshly ground spice, fresh curry leaves, shallots all these are key to make to make this gravy a super delicious one. If you happen to chance upon all three, then go for it! 

Storing Fresh Curry Leaves

Print Recipe

Karuveppilai Kuzhambu - Curry Leaves Kuzhambu

Tamarind based gravy made with curry leaves. Tamil Nadu style curry leaves gravy for rice.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: accompaniment, Side Dish

Cuisine: Indian, madras, south indian, tamil nadu

Keyword: curry leaves, gravy, karuveppilai, kuzhambu

Servings: 6

Author: Mullai Madavan

Ingredients

To roast and grind

• 10 long Dry red chillies
• 3 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Black peppercorns
• 1 tablespoon Split red gram / thuvaram paruppu / toor dal
• 1/4 teaspoon Fenugreek seeds
• 1/2 cup Curry leaves tightly packed (about 40 leaves)
• 1/4 cup Dry coconut flakes / Coconut powder *read notes for substitutes
• 1 teaspoon Oil

To make the gravy

• 15 each Shallots / Sambar vengayam / Pearl onion chopped
• 6 cloves Garlic crushed
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Tamarind extract marbles size tamarind soaked in water
• 1/2 teaspoon Jaggery
• 1.5 teaspoon Salt or to taste
• 2 tablespoon Sesame oil
• 1 cup Water

To temper

• 2 teaspoon Sesame oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida
• 6 leaves Curry leaves

Instructions

To roast and grind

• Heat oil in a pan and roast dry red chillies, coriander seeds, fenugreek seeds, split red gram, black peppercorns & cumin seeds until golden. ( 8 - 10 minutes over very low flame)
• When done remove from pan and let cool.
• In the same pan roast the curry leaves separately until lightly crisp and keep it aside.
• Switch off the flame and roast the dry coconut flakes while the pan is still hot until lightly roasted. Remove and keep it aside. If using fresh coconut roast until it turns lightly golden.
• Take roasted spices along with roasted coconut and grind to fine powder. Add in the curry leaves and pulse a few times to blend with the spice powder.

To make the gravy

• Heat sesame oil in a kadai and saute onion and garlic. (5-6 minutes, medium flame)
• Add in turmeric powder and that freshly made spice powder and saute along.
• Keep sauteing until the masala powder blends well the the onion mixture. Fry for few minutes to cook the masala powder. ( 2 minutes)
• Now add tamarind extract, water, jaggery and salt at this stage.
• Bring it to boil and simmer for few minutes or until it thickens to the desired consistency.
• Switch off and keep this gravy ready.

To temper

• Heat sesame oil and temper with mustard seeds, cumin seeds, asafoetida and curry leaves.
• Pour this hot tempering over the gravy and mix.
• Serve with gravy / kuzhambu as an accompaniment for rice along with veg stir fry of choice.

Notes

** You may use any form of coconut in this recipe. If using coconut powder, you may directly blend with the spice powder. If using unsweetened dry desiccated coconut, just lightly roast and blend. If using fresh grated coconut - then roast them until golden and then blend. You may also use Dry coconut / Copra, which is very strong in flavor... so use only a teaspoon, no roasting required for this. 

Karuveppilai Podi – Curry Leaves Powder

Poondu Kuzhambu – Garlic Kuzhambu

Vendhaya Kuzhambu – வெந்தய பூண்டு குழம்பு

Masala Vadai Kuzhambu – How to make Vadai Kuzhambu

Kathirikai Murungakkai Kara Kuzhambu Recipe – Brinjal Drumstick Kara kuzhambu

To roast and grind

 

Heat oil in a pan and roast dry red chilies, coriander seeds, fenugreek seeds, split red gram, black peppercorns & cumin seeds until golden. ( 8 – 10 minutes over very low flame)  When done remove from pan and let cool.

In the same pan roast the curry leaves separately until lightly crisp and keep it aside. Switch off the flame and roast the dry coconut flakes while the pan is still hot until lightly roasted. Remove and keep it aside. If using fresh coconut roast until it turns lightly golden. Take roasted spices along with roasted coconut and grind to fine powder. Add in the curry leaves and pulse a few times to blend with the spice powder.

To make the gravy

 

Heat sesame oil in a kadai and saute onion and garlic. (5-6 minutes, medium flame)

Add in turmeric powder and that freshly made spice powder and saute along.

 

 

Keep sautéing until the masala powder blends well the the onion mixture. Fry for few minutes to cook the masala powder. ( 2 minutes)