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.
Servings2 people
Ingredients
- 1 tablespoon tamarind
- 1 teaspoon coriander powder
- ¼ cup small onion
- 1 teaspoon jaggery syrup
- water as needed
- salt to taste
To Temper
- 1.5 tablespoon gingelly oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
To Roast & Grind:
- 1 cup curry leaves tightly packed
- 4 garlic
- ¼ 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 ½ 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 ⅓ 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.
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