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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Poondu Kuzhambu | South Indian Poondu Kulambu | Garlic gravy | Easy Kuzhambu Recipes

Poondu Kuzhambu is always my favorite. My grandma used to make this kuzhambu monthly twice or thrice and u know I used to lick the last drop of this as it will be so tasty and yummy during my childhood days, even now also... He he he.... My grandma, used to give garlic milk to me, when I have any gastric problem. But I used to run away from her, as I dont know the medicinal goodness of garlic. So she used to prepare this Poondu kuzhambu for me. Garlic has so many benefits. It is used to prevent various diseases like, heart disease, diabetes etc, it controls the weight, controls high blood pressure, increases good cholesterol, prevents blood clotting in arteries, increases immunity etc. So do try this kuzhambu and let me know how it came for you.

You can check my kuzhambu varieties here. Some are below 

Manathakkali Vatha kuzhambu 
Raw Papaya Mor kuzhambuMasal vadai Kuzhambu

Vendhaya kuzhambu 

Paruppu urundai kuzhambu 
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu 
Sundakkai Vatha Kuzhambu

How to make Poondu Kuzhambu

Preparation time: 15 min | Cook Time: 25 min 
Total Time: 40 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Mustard seeds - a pinch
Fenugreek seeds - 2 pinch
Urud dal - 2 pinch

Garlic - 1 cup ( around 20 to 25 cloves )

Shallots - 10 ( or normal onion - 1 )

Tomato - 1

Tamarind - 1 small lemon size

Dry red chilli - 2

Chilli powder - 1.5 tsp

Coriander powder - 1 tsp

Turmeric - 1/5 tsp
Asafoetida - a pinch

Jaggery - 1 tsp

Curry leaves - few

Salt - as per taste

Oil - 2 tbsp + 1 tsp

Water - as needed

To grind
Cumin seeds - 1/4 tsp

Garlic - 5 to 6 cloves

Red chilli - 1

Shallots - 10 to 15 ( or normal onion - 1)

Tomato - 1

Curry leaves - few 

Method

1. Soak the tamarind in hot water for 10 min and extract the pulp and keep it ready. 

2. In a wok or kadai, add 1 tsp oil and when it is hot add the ingredients mentioned in To Grind and sauté them well till the onions and tomato becomes soft. Switch off and allow it to cool.

3. Transfer the content to food processor and grind to a coarse paste. In the same kadai, add oil and when hot, add the mustard seeds, fenugreek seeds and Urud dal. When the seeds splutters add the curry leaves and red chilli. Fry for a min.

4. Add the chopped onions (my shallots got over, so added normal onion) and the garlic cloves. Sauté it well. Add the tomato and cook till soft.

5. Now add the ground paste. Add the chilli powder, coriander powder, turmeric powder and salt. Add the asafoetida. If needed add water.

6. Allow it to boil and add the tamarind pulp.

7. Again allow to boil. Add the jaggery to it and mix well. When the oil oozes out, from the sides, switch off the stove.

8. Serve the yummy poondu kuzhambu with hot rice and appalam.

Delicious Poondu kuzhambu is ready

Notes:
1. Instead of shallots, you can use the normal onion also. But I feel, adding shallots increases the taste.
2. Jaggery level can be adjusted according to your preference.
3. Allow to boil for atleast 10 min, in medium flame.

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Paruppu Urundai Kuzhambu (Dhal Balls gravy)

Ingredients

I. For paruppu urundai

• Kadalai paruppu – 1 cup
• Thuvaram paruppu – ½ cup
• Onion – 2
• Garlic – 5 cloves (cut into small pieces)
• Fennel seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 5
• Curry leaves – 5 (cut into small pieces)
• Rice flour – ½ tsp
• Dried red chilli - 2
• Salt as required 

II. For Kuzhambu

• Oil – 2 tsp
• Cumin seeds – ¼ tsp
• Fenugreek seeds – ¼ tsp
• Tamarind juice – 1 cup
• Tomato – 2
• Garlic – 5 cloves
• Turmeric powder – ¼ tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Grated coconut - 2 tbsp
• Salt as required
• Curry leaves – few
• Cilantro for garnishing

Method

• Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
• Grind the dhalls and the other ingredients in I to a coarse paste. 

•  Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out) 
• Steam cook the balls in a idli cooker and keep aside.

• Now  for preparing kuzhambu, add oil in a pan.
• When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.
• When the onion turns brown colour, add the tomato and curry leaves.
• When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.
• Add the grated coconut and cook for another 2 mts.
• Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.
• Garnish with cilantro and Serve hot with rice or chappathi.