Karuveppilai Kuzhambu | Curry leaves Gravy | Karuveppilai Kulambu

 Karuveppilai Kuzhambu | Curry leaves Gravy | Karuveppilai Kulambu 

Karuveppilai Kuzhambu | Curry leaves Gravy

Karuveppilai Kuzhambu is a delicious traditional South Indian Kuzhambu / Kulambu (gravy) variety that is famous for its rich and flavorful taste. The dish is made using curry leaves,

which is where it gets its name, "Karuveppilai" meaning curry leaves in Tamil. The main ingredients used in the dish are curry leaves, tamarind, coconut, and spices such as poppy seeds, mustard seeds, and red chilies.

The preparation of Karuveppilai Kuzhambu starts with toasting ingredients like ginger, garlic, poppy seeds, red chilies, coconut, tamarind, and curry leaves to bring out their flavors. These are then ground to fine paste adding very little water. Next, the paste is tempered, with gingelly oil, mustard seeds, and small onions seasoned with salt and simmered to get a nice gravy consistency. This Karuveppilai Kuzhambu pairs perfectly with idli, dosa, appam, idiyappam, Pongal, chapati, and steamed rice. 

Curry leaves are a rich source of antioxidants, vitamins, and minerals that are essential for good health. The dish is also low in calories, making it an ideal option for people who are trying to maintain a healthy diet.

Check out how to make this healthy Karuveppilai Kuzhambu or curry leaves gravy recipe below.


Grind Together-

Karuveppilai(curry leaves)-1 cup

Grated coconut-1/2 cup

Red chillies-6-8 nos

Khus khus(poppy seeds)-1 tsp 

Ginger-1​ inch piece

Garlic-4 cloves 

Tamarind- a small lemon-sized 

Other ingredients-

Small onions-10-15 

Mustard Seeds-1/2 tsp 

Turmeric powder-1/2 tsp 

Salt to taste 

Gingelly oil -2 Tbsps 

Recipe video 


👉Dry roast the ingredients given under “Grind Together” and grind to a fine paste adding a little water.

👉Heat gingelly oil in a kadai add mustard seeds, and allow it to splutter next add the small onions and sauté well, add turmeric powder, and ground paste and mix well sauté for a minute.

👉Add 1 1/2 cups water and required salt mix well and boil until the Kulambu changes colour, thickens and oil oozes on top.

👉Switch off the stove.

👉Serve hot with idli, dosa, steamed rice, etc..

Preparation time-20 minutes 


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