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 you can make curry leaf kuzhambu with step-by-step pictures and video.
Karuveppilai Kuzhambu
Delicious and healthy curry leaves kuzhambu which taste super yummy with hot rice. I made this curry last week and it got here perfectly. As a South Indian we make not less than one kuzhambu day by day, a few of our family favorites are Puli Kuzhambu, Vatha Kuzhambu & Vendaya kuzhambu.
Our day by day lunch includes rice, kuzhambu, rasam, poriyal and curd. This can be a healthy yet tasty South Indian kuzhambu. Curry leaves are good on your hair and eyes, This gravy is so shiny in color which tempts you to eat without delay. The very best combo for this dish is steamed rice.
About Karuveppilai Kuzhambu
Easy Karuveppilai Kuzhambu made with plenty of curry leaves. The bottom of the gravy is made with shallots (sambar onion), onions, tomatoes, garlic. Some recipes calls for deep frying the curry leaves and grinding them. But I believe it will not be needed, you’ll be able to just saute them for couple of minutes after which grind right into a puree.
The kuzhambu has easy tempering, spice powders, tamarind which forms a basic South Indian kuzhambu. Like every kulambu recipe, this serves best with hot rice.
Watch Karuveppilai Kuzhambu Video
Karuveppilai Kuzhambu Ingredients

Curry leaves – I picked fresh curry leaves from our backyard tree. Removed all of the leaves from the stem. Washed it thoroughly and strained the surplus water. Dried curry leaves will not be preferred and should have lost its fresh aroma.
Shallots & Onions – shallots is left whole within the kuzhambu, I also used finely chopped onions for the bottom.
Tomato – tamarind gives the sour taste to this kuzhambu. So tomatoes is optional, I really like the taste of fresh tomatoes.
Spice Powders – combination of chilli powder, coriander powder, turmeric powder gives the thickness to the curry leaf kuzhambu.
Tempering – every kuzhambu recipe starts or ends with a tempering, which imparts a lot flavour.
Tamarind – dried tamarind is soaked in water and the pulp is extracted. As an alternative of going through these steps, you should use my homemade tamarind paste.

Expert Suggestions
- The thickness for the kuzhambu comes from the spice powders. Ensure that you saute them for not less than 2 to three minutes to remove thr raw taste.
- Roast the curry leaves until calmly wilted. Ensure that the curry leaves doesn’t change color.
- Taste and adjust salt, tamarind and jaggery.
Storage & Serving Suggestions
You may store this kuzhambu in fridge for not less than per week or more. Ensure that you cook until oil separates which extends the shelf life. Curry leaves kuzhambu taste great with rice. But you’ll be able to enjoy with idli or dosa as well.

The best way to Make Karuveppilai Kuzhambu (Stepwise Pictures)
1)Start by sauteing bunch of curry leaves in a tsp of oil. Cook for two to three minutes. Ensure that the curry leaves doesn’t change color.

2)take the curry leaves in a blender. Add little water and grind it into paste.

3)Curry leaves puree is completed.

4)Heat oil is a heavy bottom pan (preferably gingelly oil)

5)Add in mustard, fenugreek and cumin seeds.

6)Add in asafoetida.

7)Add in dry red chillies

8)Allow them to sizzle for a minute in hot oil.

9)Add in shallots, chopped onions and peeled garlic. Saute this for 1 minute.

10)Add in chopped tomatoes.

11)Saute for two minutes till tomatoes begin to get mushy.

12)Add in turmeric powder, chilli powder and coriander powder. Saute the spice powder for 30 seconds to 1 minute till raw smell leaves.

13)Add in curry leaves puree.

14)Add tamarind water.

15)Add salt and jaggery to taste. Mix well.

16)Mix the kuzhambu very well. Bring this to boil.

17)Cover the pot with a lid and simmer the flame. Cook on low heat for 10 minutes till oil floats on top.

18)Karuveppilai Kuzhambu is able to serve.

More kuzhambu recipe to try
📖 Recipe
Karuveppilai Kuzhambu Recipe | Curry Leaves Kuzhambu
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 you can make curry leaf kuzhambu with step-by-step pictures and video.
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Servings: 6 servings
Calories: 303kcal
Notes
- The thickness for the kuzhambu comes from the spice powders. Ensure that you saute them for not less than 2 to three minutes to remove thr raw taste.
- Roast the curry leaves until calmly wilted. Ensure that the curry leaves doesn’t change color.
- Taste and adjust salt, tamarind and jaggery.
Storage & Serving Suggestions
You may store this kuzhambu in fridge for not less than per week or more. Ensure that you cook until oil separates which extends the shelf life. Curry leaves kuzhambu taste great with rice. But you’ll be able to enjoy with idli or dosa as well.
Nutrition
Serving: 1servings | Calories: 303kcal | Carbohydrates: 43g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 24mg | Potassium: 423mg | Fiber: 12g | Sugar: 10g | Vitamin A: 9563IU | Vitamin C: 4756mg | Calcium: 1044mg | Iron: 3mg
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