Curry Leaves Gravy / Karuveppilai Kulambu is a South Indian curry Prepared with karuveppilai/curry leaves , tamarind, shallots , etc. This is a tangy gravy which goes well with Rice, idly and dosa.
Usually many discard curry leaves in their plate in spite of knowing the health benefits of it. Curry leaves has numerous health benefits. It is packed with carbohydrates, fibre, calcium, vitamins, etc. it can make your hair grow well and shine. Try this curry which is prepared by making a masala. The masala gives the curry a wonderful flavor. Follow this recipe and leave your comments below. Do try other delicious kulambu recipes from my blog – Paruppu Urundai Kulambu, Meal Maker kulambu, Peas Potato curry, Indian Chicken Curry, etc.,
This post was originally published on April 2018. Now it has been updated with more details.
How to make Karuveppilai Kulambu
1. Keep your Ingredients Ready.
2. In a pan, dry roast the ingredients mentioned in “for masala” except Curry leaves. Once aromatic and when dal colour changes, remove it to a plate and cool.
3. Add curry leaves to pan and dry roast it. Once the curry leaves colour starts changing, switch off the heat and remove it to plate.
4. Now grind the roasted “for masala” ingredients together with little water. Grind it into a fine paste.
5. In another pan, add oil. Once hot, add Mustard seeds and fenugreek. Let mustard splutter.
6. Now add garlic and shallots. Cook till translucent.
7. Add turmeric powder. Now add ground paste and mix well.
8. Let it cook for 2 mins.
9. Add Tamarind juice and 1 cup of water. Now add required salt and let it simmer for 10 – 12 mins.
10. Add jaggery and cook for 1 more min.
11. Switch off the heat, when oil floats on top. Serve Curry Leaves Kulambu / Karuveppilai Kuzhambu with steamed Rice.
Curry Leaves Kulambu Recipe
Karuveppilai Kulambu / Curry Leaves Kulambu
Ingredients
- 10 Shallots
- 4 cloves Garlic
- 1/4 tsp Turmeric Powder
- Tamarind – size of a lemon
- Jaggery – a small piece
- 1/4 tsp Mustard seeds
- 1/4 tsp Fenugreek Seeds
- 3 tbsp Sesame Oil
For Masala :
- 3 Dry red chillies
- 1 tbsp Coriander seeds
- 1 tsp Gram dal
- 1 tsp Cumin
- 1 tsp Pepper Corns
- 1 cup Curry leaves tightly packed
Instructions
Preparation
- Wash the curry leaves and dry it, before roasting.
- Soak the tamarind in ½ cup of water for minimum 20 mins.
- Squeeze the juice and discard the remains.
How to make Karuveppilai Kulambu
- In a pan, dry roast the ingredients mentioned in “for masala” except Curry leaves.
- Once aromatic and when dal color changes, Remove it to a plate and cool.
- Add curry leaves to pan and dry roast it.
- Once the curry leaves color starts changing, switch off the heat and remove it to plate.
- Now grind the roasted “for masala” ingredients together with little water.
- Grind it into a fine paste.
- In another pan, add oil.
- Once hot, add Mustard seeds and fenugreek. Let mustard splutter.
- Now add garlic and shallots. Cook till translucent.
- Add turmeric powder.
- Now add ground paste and mix well. Let it cook for 2 mins.
- Add Tamarind juice and 1 cup of water.
- Now add required salt and let it simmer for 10 – 12 mins.
- Add jaggery and cook for 1 more min.
- Switch off the heat, when oil floats on top.
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Great recipe, thanks !
Interesting recipe 🙂
This is quite interesting ????