Karuveppilai Kulambu is a tasty and healthy South Indian curry made with fresh curry leaves. It has a nice balance of flavors- tangy from tamarind, mildly spicy from chilies, and full of earthy taste from roasted coconut and spices. It also gives a good boost of iron and antioxidants, thanks to the curry leaves.
This dish is perfect when you don’t have many vegetables at home but still want something filling and flavorful. It goes well with hot rice, idlis, dosas, or even chapatis. Cooked with gingelly oil, shallots, and garlic, it has a warm, homely feel that reminds you of traditional cooking.
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About Karuveppilai Kulambu
Karuveppilai Kulambu is a traditional gravy from South India that is healthy and very comforting. The curry leaves are roasted with garlic, chilies, and coconut to bring out the best taste. The mixture is then ground and simmered in tamarind water, creating a spicy, tangy gravy.
What makes this dish special is how simple ingredients come together to make something really delicious. You don’t need any vegetables or dal – just basic spices and curry leaves. A final tempering with mustard seeds and urad dal adds a lovely crunch and aroma.
Like many South Indian gravies, this kulambu tastes even better the next day. The flavors deepen, and the gingelly oil helps keep it fresh. You can make a batch ahead and enjoy it over a few meals. It’s great for busy days or when you want to prep in advance.
I made this gravy one weekend when I didn’t have many vegetables left. It was quick to make, and the kitchen smelled amazing. I had it with hot rice and felt full and happy after.
This gravy is finger lickingly good with full of curry leaves flavor that have reserved little for having it with idli for dinner as she insisted to taste with tiffin items. Adding jaggery at the final stage sure gave a nice kick to this tangy kuzhambu.
Karuveppilai Kulambu Ingredients
- Curry Leaves – This is the key ingredient. Brings that strong, signature aroma and flavor. Super healthy too, packed with iron and antioxidants.
- Shallots (Small Onions) – Adds a gentle sweetness and layers of flavor. Regular onions can work if you’re in a pinch, but the taste won’t be exactly the same.
- Garlic & Ginger – I have used these for its bold flavor and it also helps with digestion. Best when roasted before grinding or cooking. You can also use ginger garlic paste.
- Tamarind – Gives that tangy kick to balance everything out. You can try lemon juice or dry mango powder, but tamarind really hits the spot.
- Red & Green Chilies – Brings the heat and a bit of smoky depth. Adjust to your spice comfort. If you don’t have fresh, dry chilies or chili powder work too.
- Coconut – When roasted, it makes the kulambu creamy, rich, and totally comforting. Coconut milk or desiccated coconuts are decent backups.
- Jaggery Syrup – Adds just a hint of sweetness to mellow the spice and sourness. Brown sugar or plain jaggery can fill in if needed.
- Coriander Powder or Sambar Powder – I used this for thickening the dish and it also gives that South Indian flavor.
- Mustard Seeds & Urad Dal – Used for tempering at the end. Adds crunch and a final punch of flavor.
- Gingelly Oil (Sesame Oil) – I used this for its rich deep flavor. You can use any oil of your choice preferably groundnut oil or coconut oil works well.
Why this recipe works?
- It is a quick and easy to make recipe.
- This recipe doesn’t need fresh vegetables.
- A delicious way to eat more curry leaves.
- It stores well and actually taste better the next day.
- This recipe has bold flavor & comforting South Indian flavors.
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How to make Karuveppilai Kuzhambu Step by Step
1.Rinse curry leaves , strain and set aside. In a pan add 1/2 teaspoon oil add red chilies, garlic, green chili and ginger roast for 3 minutes then add tamarind and coconut.
2.Roast it till coconut is slightly golden, then add curry leaves and sauté for minute.
3.Roast till curry leaves turn slightly brown. Cool down and transfer it to a mixer. Add little water and grind it to a semi fine paste. Set aside.
4.Take a tablespoon of tamarind and mix it well with 1/3 cup water and extract the pulp, Set aside. Heat oil add mustard and urad dal and let it splutter. Then add small onion and fry till transparent.
5.Add the curry leaves masala paste and sauté till raw smell leaves and oil separates, this will take at least 3-5 minutes. Then strain and add tamarind water.
6.Then add coriander powder, required salt and boil for 5mins.When it starts to thicken add water, simmer and let it boil. for a good 5-7mins.
7.Once the color changes to little mild green and oil starts separating, add jaggery syrup and switch off.
Expert Tips
- Fresh Ingredients – Use fresh curry leaves as they make a huge difference. Use only the leaves not the stem.
- Roasting –Roast the coconut until golden, this adds so much flavor.
- Boiling –Let the gravy boil well to remove any raw smell from the leaves.
- Flavor – Use a manchatti (earthen pot) if you can—it brings out an amazing rustic flavor.
- Cooking – You’ll know its done when oil floats on top—that means the masala is well cooked and the kulambu will keep longer.
Serving and Storage
Serve it hot with steamed rice and something crunchy like vadam or papad. It also makes a great companion to soft idlis or crispy dosas.
Store leftover in the fridge for 3–4 days and gets even more flavorful as it sits. Just reheat gently before serving.
FAQS
1.Can I skip jaggery?
Yes, but a small amount really helps balance the flavors.
2.Can I use regular onions instead of small onions?
You can, but shallots give a sweeter, more authentic flavor.
3.Is this gravy very spicy?
It’s moderately spicy. Feel free to adjust the chilies to your liking.
4.Can I make it without coconut?
Yes, though the gravy will be a little less rich and creamy.
5.Does it freeze well?
Absolutely. Store in airtight containers, thaw overnight, and reheat when needed.
If you have any more questions about this Karuveppilai Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Karuveppilai Kulambu Recipe | Curry Leaves Gravy Recipe
Ingredients
- 1 tablespoon tamarind
- 1 teaspoon coriander powder
- 1/4 cup small onion
- 1 teaspoon jaggery syrup
- water as needed
- salt to taste
To Temper
- 1.5 tablespoon gingelly oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split urad dal
To Roast & Grind:
- 1 cup curry leaves tightly packed
- 4 garlic
- 1/4 inch piece ginger
- 3 red chillies
- 1 green chilli
- 1 teaspoon tamarind
- 2 tablespoon heaped coconut
Instructions
- Rinse curry leaves , strain and set aside.
- In a pan add 1/2 teaspoon oil add red chillies, garlic, green chilli and ginger roast for 3mins then add tamarind and coconut.
- Roast it till coconut is slightly golden, then add curry leaves and saute for minute.
- Roast till curry leaves turn slightly brown.
- Cool down and transfer it to a mixer.
- Add little water and grind it to a semi fine paste.Set aside.
- Take a tablespoon of tamarind and mix it well with 1/3 cup water and extract the pulp, Set aside.
- Heat oil add mustard and urad dal and let it splutter. Then add small onion and fry till transparent.
- Add the curry leaves masala paste and saute till raw smell leaves and oil separates, this will take at least 3-5mins.
- Then strain and add tamarind water.
- Then add coriander powder, required salt and boil for 5mins.
- When it starts to thicken add water, simmer and let it boil for a good 5-7mins.
- Once the color changes to little mild green and oil starts separating, add jaggery syrup and switch off.
- Karuveppilai Kulambu goes well with rice, idli and dosa.
Notes
- Fresh Ingredients – Use fresh curry leaves as they make a huge difference. Use only the leaves not the stem.
- Roasting –Roast the coconut until golden, this adds so much flavor.
- Boiling –Let the gravy boil well to remove any raw smell from the leaves.
- Flavor – Use a manchatti (earthen pot) if you can—it brings out an amazing rustic flavor.
- Cooking – You’ll know its done when oil floats on top—that means the masala is well cooked and the kulambu will keep longer.
vino
New one and healthy too….
sowmiya sabarinath
nearby supermaket they give lot of curry leaf freely i dont knw wat to do.bt this receipe makes me to do
sowmiya sabarinath
but one doubt sharmi adding tamarind while grinding and in gravy too.it wont make the gravy tangy
SHARMILEE J
No the measures are less only so it will be compensated by the masala paste…..
sree
Hi ,
i am sree. I follow almost all your recipes. Do you use man satti in gas stove ? Does it cook well?
SHARMILEE J
Yes yes it cooks well and the curry made in mansatti tastes great!
Thava
Where did you get kadai
Sangeetha M
can't wait to try it….looks so so tempting 🙂
Rama
Tried this…. tasted awesome.pakka measurements
sowmiya sabarinath
ya i tried this it came out well
Vidya
I tried this n all at home including my 20 month old lil gal loved it..,Thanks f
or the awesome recipe
karthiga
I tried it and came out well .. Thanks
Udhaya
Got bunch of curry leaves from native. I prepared this recipe. Liked a lot..
Repakula
Super healthy recipe. Actually I came back to your site for this recipe as I had it a long time ago, and couldn't find the recipe in recipe index. Could please update your recipe index as and when you add new recipes. So it will be easy for any one who is looking for something to cook. Thanks
Sudha
Tried this. Fabulous!!!
I added some prawns at the end Switched off the flame and covered it.
It was great!!!
I used tamarind used for fish curry.
Dee
This was a lot of work for a novice but it was so worth it. Loved loved this recipe