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Monday, 11 May 2015

Curry leaves Kuzhambu | Kariveppilai Kuzhambu | Karuveppilai kuzhambu

Curry leaves kuzhambu is simple and delicious tangy gravy of south Indian kitchen.
It tastes great with rice, idly and dosa. 

I should mention that it will be a treat for pregnant women with its tangy, spicy, mild sweet taste and also with its health benefits too.

Being pregnant want to try some healthy and at the same time tangy, spicy gravy which suits my taste buds so made it for my Sunday lunch, had it with hot steaming rice along with papad.


Mustard seeds – ¼ teaspoon
Shallot – 10 nos.
Tamarind -  Gooseberry size
Coriander Powder – 2 teaspoon
Chilly Powder – 2 teaspoon
Salt to taste
Oil to temper (Preferably Sesame seed oil)

To dry roast and grind to paste:

Curry Leaves / Karuvepillai – 1 handful (tightly packed)
Coconut – 1 tablespoon
Redchilly – 3 nos.
Garlic – 10 nos. (De skin)


Soak tamarind in water for ½ hour and extract juice.
Peel the skin of shallot, wash and keep it aside.
Dry roast and grind the ingredients given under “To dry roast and grind to paste” to smooth paste.
Heat a pan with oil season mustard seeds, add shallots and sauté till it becomes translucent.
Add the grinded paste, Coriander powder, Chilly powder and Salt.
Add the tamarind extract, cover and cook until the raw smell goes off.
Add a small piece of jaggery to enhance the taste (Optional)
Keep it in slow fire until the curry thickens and oil oozes out.

You can add Sambar Powder instead of chilly and coriander powder.

I have already posted Poondu Karuvepillai Kuzhambu here.


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