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Karuveppilai Kulambu | Curry Leaves Gravy

Karuveppilai Kulambu is a healthy & tangy curry made by grinding curry leaves to a paste along with spices, coconut and sauteeing it with onion, garlic & tamarind extract. Karuveppilai Kulambu can be had with rice, idli & dosa and can be made when we run out of veggies. Karuveppilai Kuzhambu recipe explained in this post with step by step pictures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

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

  • This kuzhambu should be slightly thick in consistency not too runny.
  • Oil should float on top so don’t reduce oil than the mentioned amount.
  • Don’t let the coconut change its color while roasting.
  • You can refrigerate, reheat and use it. This kuzhambu keeps well for 3-4 days. Actually this kuzhambu tastes best the next day I guess 🙂
  • The kuzhambu needs to boil well only then the raw smell of curry leaves will go.
  • You can replace coriander powder with sambar powder too.
  • It tastes best after resting a while.
  • It goes well for idlis and dosas too.We had it with hot rice and vadam.
  • I used my manchatti kadai for making this kuzhambu as amma always insists to make any tamarind based gravies in it as it tastes best.  
Nutrition Facts
Karuveppilai Kulambu | Curry Leaves Gravy
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.
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