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    You are here: Home / Recent Posts / Karuveppilai Kuzhambu | Curry Leaves Kulambu Recipe

    Karuveppilai Kuzhambu | Curry Leaves Kulambu Recipe

    Last Updated On: Jun 12, 2025 by Sharmilee J

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    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.

    curry leaves kulambu served with rice

    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.

    Jump to:
    • About Karuveppilai Kulambu
    • Karuveppilai Kulambu Ingredients
    • How to make Karuveppilai Kuzhambu Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    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.

    curry leaves kulambu served with rice

    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.

    Similar Recipes

    • Ennai kathirikai kulambu
    • Pakoda kulambu
    • Thakkali kulambu
    • Puli kulambu
    • Paruppu urundai kulambu

    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.

    how to make curry leaves kulambu step1

    2.Roast it till coconut is slightly golden, then add curry leaves and sauté for minute.

    how to make curry leaves kulambu step2

    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.

    how to make curry leaves kulambu step3

    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.

    how to make curry leaves kulambu step4

    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.

    how to make curry leaves kulambu step5

    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.

    how to make curry leaves kulambu step6

    7.Once the color changes to little mild green and oil starts separating, add jaggery syrup and switch off.

    how to make curry leaves kulambu step7

    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.

    curry leaves kulambu served with rice

    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 .

    Tried this Karuveppilai Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Karuveppilai Kulambu Recipe | Curry Leaves Gravy Recipe

    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.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings2 people
    AuthorSharmilee J

    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.
    Nutrition Facts
    Karuveppilai Kulambu Recipe | Curry Leaves Gravy Recipe
    Amount Per Serving (75 g)
    Calories 247 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g25%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 60mg3%
    Potassium 281mg8%
    Carbohydrates 31g10%
    Fiber 8g33%
    Sugar 8g9%
    Protein 7g14%
    Vitamin A 6393IU128%
    Vitamin C 3224mg3908%
    Calcium 686mg69%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: curry leaves, Kuzhambu - Indian Curries, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. vino

      February 06, 2015 at 9:06 am

      New one and healthy too….

      Reply
    2. sowmiya sabarinath

      February 06, 2015 at 10:25 am

      nearby supermaket they give lot of curry leaf freely i dont knw wat to do.bt this receipe makes me to do

      Reply
    3. sowmiya sabarinath

      February 06, 2015 at 10:27 am

      but one doubt sharmi adding tamarind while grinding and in gravy too.it wont make the gravy tangy

      Reply
      • SHARMILEE J

        February 06, 2015 at 10:52 am

        No the measures are less only so it will be compensated by the masala paste…..

        Reply
      • sree

        November 27, 2015 at 2:34 pm

        Hi ,
        i am sree. I follow almost all your recipes. Do you use man satti in gas stove ? Does it cook well?

        Reply
      • SHARMILEE J

        November 27, 2015 at 3:10 pm

        Yes yes it cooks well and the curry made in mansatti tastes great!

        Reply
    4. Thava

      February 06, 2015 at 12:26 pm

      Where did you get kadai

      Reply
    5. Sangeetha M

      February 06, 2015 at 6:25 pm

      can't wait to try it….looks so so tempting 🙂

      Reply
    6. Rama

      February 07, 2015 at 1:03 pm

      Tried this…. tasted awesome.pakka measurements

      Reply
    7. sowmiya sabarinath

      February 08, 2015 at 4:12 pm

      ya i tried this it came out well

      Reply
    8. Vidya

      February 13, 2015 at 9:39 am

      I tried this n all at home including my 20 month old lil gal loved it..,Thanks f
      or the awesome recipe

      Reply
    9. karthiga

      May 15, 2015 at 12:48 pm

      I tried it and came out well .. Thanks

      Reply
    10. Udhaya

      November 07, 2015 at 10:47 pm

      Got bunch of curry leaves from native. I prepared this recipe. Liked a lot..

      Reply
    11. Repakula

      November 11, 2016 at 1:44 am

      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

      Reply
    12. Sudha

      July 02, 2020 at 5:08 pm

      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.

      Reply
    13. Dee

      April 27, 2022 at 11:40 pm

      This was a lot of work for a novice but it was so worth it. Loved loved this recipe

      Reply
    5 from 4 votes (3 ratings without comment)

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