Karuveppilai kuzhambu | Curry leaves Kuzhambu | Kariveppilai Kuzhambu | South Indian Curry Leaves Gravy | Kuzhambu Recipes

Karuveppilai kuzhambu or curry leaves gravy is a delicious and healthy kuzhambu. It has so many health benefits. My grandma says it is very good for the hair growth. This kuzhambu can be made in bulk and stored in fridge for at least a week. Also there are so many variations for this kuzhambu and after trying out few, I sticked on to this as I loved this method and it's so easy also. Let's see the preparation of the karuveppillai kuzhambu.

You can also view other kuzhambu recipes below

Poondu (Garlic) Kuzhambu 

Sundakkai Vatha kuzhambu 

Manathakkali Vatha kuzhambu 
Masal vadai Kuzhambu

Vendhaya kuzhambu 

Paruppu urundai kuzhambu 
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu 

Karuveppilai Kuzhambu

Recipe Category: Lunch | Recipe Cuisine: South Indian

Preparation time: 10 min | Cook Time: 25 min | Serves: 4

Ingredients 
I - for curry/gravy

Tamarind - 1 small lemon sized
Shallots / Small onions - 10 nos (chopped finely)
Garlic cloves - 10 - 12
Turmeric powder - 2 pinch
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as per taste
Jaggery - small piece (as shown in picture)
Gingely Oil - 1 tbsp


II - To grind to coarse paste
Curry leaves - 1/2 cup (tightly packed)

Gingely oil - 1 tbsp
Fenugreek seeds - 1/2 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Toor dal - 1.5 tsp
Cumin seeds - 1/2 tsp
Black pepper - 1/4 tsp
Red chilli - 2

Curry leaves gravy

Method 

1. Soak the tamarind with hot water for 10 min and make a paste as below.

2. Take the ingredients mentioned in list II except curry leaves and fry them till slight brown.

3. Wash the curry leaves nicely and add to the pan.

4. Transfer the fried content to the food processor and add little water and make a paste (it is better to be a coarse paste).

5. Now in the same pan, add the oil and saute the onions and garlic nicely. Add the coarse paste to this.

6. Allow to boil and add the tamarind paste now.

7. Add the coriander powder, chilli and turmeric powder and allow to boil again.

8. Let it boil for 10-12 min and the jaggery and mix well.

9. Let the jaggery gets dissolved well.

10. Serve the tasty and yummy kuveppillai kuzhambu with plain rice.

Notes:
1. Always use fresh curry leaves for this kuzhambu.
2. There should not be any raw curry leaves smell, so boil the kuzhambu nicely by adding enough water.
3. If you have sambar powder, use it instead of coriander powder and chilli powder.
4. This kuzhambu can be kept for 4 to 5 days in fridge.

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