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Karuveppilai Kuzhambu Recipe | Curry Leaves Kuzhambu

Aarthi
Flavourful and loaded with tons of curry leaves, This karuveppilai kuzhambu recipe is a South Indian tamarind based kuzhambu or kulambu that goes well with rice. Learn how to make curry leaf kuzhambu with step by step pictures and video.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine South Indian
Servings 6 servings
Calories 303 kcal

Ingredients
  

  • 4 tablespoon Gingelly Oil
  • 3 cups Fresh Curry leaves
  • 10 Shallots (Sambar Onion)
  • 1 large Onion chopped
  • 10 cloves Garlic
  • 2 Tomato chopped
  • 2 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 2 tablespoon Coriander powder
  • 3 tablespoon Tamarind Paste (mixed with 2 cup water)
  • Salt to taste
  • 1 teaspoon Jaggery

For Tempering

  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Fenugreek Seeds
  • 1 Dry Red Chillies
  • ¼ teaspoon Asafoetida

Instructions
 

  • In a kadai add 1 teaspoon oil and add in all curry leaves and roast it for 2 to 3 minutes til lightly sauted. Take the curry leaves in a blender and grind it into a fine paste.
  • Heat 4 tblspn of oil and temper with cumin, mustard seeds, fenugreek seeds, asafoetida and dry red chilli.
  • Add in shallots, onions, garlic and saute for a minute. Add in tomatoes and cook till the tomatoes get mushy.
  • Add in chilli powder, coriander powder, turmeric powder and mix well.
  • Pour in the curry leaves puree and tamarind water. Season with salt and jaggery and mix well. Bring it to a boil. Cover and cook for 10 minutes or so till oil separates.
  • Serve hot with rice.

Video

Notes

  • The thickness for the kuzhambu comes from the spice powders. Make sure you saute them for at least 2 to 3 minutes to remove thr raw taste.
  • Roast the curry leaves until lightly wilted. Make sure the curry leaves doesn't change colour.
  • Taste and adjust salt, tamarind and jaggery.

Storage & Serving Suggestions

You can store this kuzhambu in fridge for at least a week or more. Make sure you cook until oil separates which extends the shelf life. Curry leaves kuzhambu taste great with rice. But you can enjoy with idli or dosa as well.

Nutrition

Serving: 1servingsCalories: 303kcalCarbohydrates: 43gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 24mgPotassium: 423mgFiber: 12gSugar: 10gVitamin A: 9563IUVitamin C: 4756mgCalcium: 1044mgIron: 3mg
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