Karuveppilai Kuzhambu Recipe | Curry Leaves Kulambu is a healthy and tangy recipe made with iron rich curry leaves.  South Indian Karuveppilai Kulambu is a simple and quick gravy that is excellent with rice, idli, dosa, and other breakfast items. For tamil recipe Karuveppilai Kuzhambu.

karuveppilai-kuzhambu-recipe-in-curry-leaves-gravy

Ingredients

  • 2 Cups Tender Curry leaves
  • 4 Red Chilli
  • a small piece Kodampuli / Malabar Tamarind
  • Salt
  • 1/2 Coconut
  • 2 tbsp Urad dal
  • 1/2 tsp Mustard
  • 1/2 tbsp fenugreek seeds
  • 2 tbsp Sesame Oil

Directions

  1. Dry Roast fenugreek and urad dal until colour changes.
  2. Soak Malabar Tamarind with salt in water.
  3. Curry leaves and red chillies are roasted in a small amount of oil over a low heat for a short period of time.
  4. Add the grated coconut last, then turn off the stove.
  5. Add roasted urad dal and fenugreek to a blender and blend to a fine powder.
  6. Then add roasted curry leaves, chilli, and soaked salt Malabar tamarind to the same blender.
  7. Blend everything to a smooth paste.
  8. Heat the oil, add the mustard, and wait for it to sputter in a heavy bottom pan or mud pot.
  9. Next, incorporate curry leaf masala paste.
  10. Add required water and bring it to boil.
  11. Reduce the heat after 5 minutes, then continue to cook for a few more minutes until the oil begins to float on top of the gravy.
  12. Once it thickens, turn the stove off.
  13. Tasty Curry leaves Kulambu is ready to serve with rice, idli or dosa.
karuveppilai-kuzhambu-recipe-in-curry-leaves-gravy

Karuveppilai Kuzhambu Recipe | Curry Leaves Kulambu
4.8/5 (5votes)

Karuveppilai Kuzhambu Recipe | Curry Leaves Kulambu is a healthy and tangy recipe made with iron rich curry leaves.  South Indian Karuveppilai Kulambu is a simple and quick gravy that is excellent with rice, idli, dosa, and other breakfast items.

⏲️ Prep Time
10 mins

⏲️ Cook Time
20 mins

🍴 Serves
4

🍽️ Meal
Side dish

Ingredients

  • 2 Cups Tender Curry leaves
  • 4 Red Chilli
  • a small piece Kodampuli / Malabar Tamarind
  • Salt
  • 1/2 Coconut
  • 2 tbsp Urad dal
  • 1/2 tsp Mustard
  • 1/2 tbsp fenugreek seeds
  • 2 tbsp Sesame Oil

Directions

  1. Dry Roast fenugreek and urad dal until colour changes.
  2. Soak Malabar Tamarind with salt in water.
  3. Curry leaves and red chillies are roasted in a small amount of oil over a low heat for a short period of time.
  4. Add the grated coconut last, then turn off the stove.
  5. Add roasted urad dal and fenugreek to a blender and blend to a fine powder.
  6. Then add roasted curry leaves, chilli, and soaked salt Malabar tamarind to the same blender.
  7. Blend everything to a smooth paste.
  8. Heat the oil, add the mustard, and wait for it to sputter in a heavy bottom pan or mud pot.
  9. Next, incorporate curry leaf masala paste.
  10. Add required water and bring it to boil.
  11. Reduce the heat after 5 minutes, then continue to cook for a few more minutes until the oil begins to float on top of the gravy.
  12. Once it thickens, turn the stove off.
  13. Tasty Curry leaves Kulambu is ready to serve with rice, idli or dosa.

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4.8/5 (5votes)

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