GravyKaruveppilai kuzhambu recipe

Karuveppilai kuzhambu recipe

Karuveppilai kuzhambu recipe, Garlic flavored curry leaves gravy recipe, with step-by-step pictures.

We make a variety of gravies home and one among them is this karuveppilai kuzhambu. This is a very healthy and delicious recipe. The aroma of curry leaves, garlic, and the tanginess of the tamarind complement the gravy.

We usually mix this with hot rice. Apart from that karuveppilai kuzhambu pairs well with Idli and dosa too. I am adding red chili powder and coriander powder in this recipe, but you can use Homemade Sambar powder too.

Also, check out, Chettinad karuveppilai kuzhambu, Karuveppilai thokku, Karuveppilai thogayal and curry leaves rice.

karuveppilai KUZHAMBHU RECIPE
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Karuveppilai kuzhambu with garlic

Tamarind based curry leaves flavoured South Indian gravy
Course Lunch, Main Course
Cuisine Indian, South Indian
Keyword South indian gravy, South Indian lunch recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 2 cups tamarind extract using lemon sized tamarind
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 7 garlic cloves
  • 1 finely chopped onion
  • ¼ tsp turmeric powder
  • Salt as needed
  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp chana dal
  • ½ tsp fenugreek seeds | vendayam
  • 2 pinches Asafoetida

To roast and grind

  • ½ cup loosely packed curry leaves
  • 3 garlic cloves

Instructions

  • In a pan dry roast the curry leaves and 3 garlic cloves.
  • If the curry leaves are wet, pat dry them and use it.
  • Dry roast for 2-3 minutes without changing the color.
  • Once cool grind into a fine paste by adding little water.
  • In a pan add sesame oil and add the mustard seeds, chana dal and fenugreek seeds.
  • Once the mustard splutters and the dal turns golden, add the finely chopped onions and 7 garlic cloves.
  • Fry them till they turn light golden brown.
  • Now add the tamarind extract, red chili powder, coriander powder, turmeric powder and salt.
  • Mix well.
  • Now add the ground curry leaves paste to this.
  • Mix well.
  • Let this boil for until the gravy comes to a right kuzhambu consistency.
  • Add ½ tsp of jaggery powder to this and mix well.
  • Switch off the flame.
  • Delicious karuveppilai kuzhambu is ready.
  • You can pair this with any green vegetable curry or with spicy potato curry too.
  • Any south Indian poricha kootu also pairs well with this kuzhambu.
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Notes

  1. You can add whole small onions instead of chopped big onion.
    2. Karuveppilai kuzhambu stays good in the refrigerator for a week.
  • In a pan dry roast the curry leaves and 3 garlic cloves.
  • If the curry leaves are wet, pat dry them and use it.
  • Dry roast for 2-3 minutes without changing the color.
  • Once cool grind into a fine paste by adding little water.
  • In a pan add sesame oil and add the mustard seeds, chana dal and fenugreek seeds.
  • Once the mustard splutters and the dal turns golden, add the finely chopped onions and 7 garlic cloves.
Karuveppilai kuzhambu
  • Fry them till they turn light golden brown.
Karuveppilai kuzhambu
  • Now add the tamarind extract, red chili powder, coriander powder, turmeric powder and salt.
  • Mix well.
Karuveppilai kuzhambu
  • Now add the ground curry leaves paste to this.
Karuveppilai kuzhambu
  • Mix well.
  • Let this boil for until the gravy comes to a right kuzhambu consistency.
Karuveppilai kuzhambu
  • Add ½ tsp of jaggery powder to this and mix well.
  • Switch off the flame.
  • Delicious karuveppilai kuzhambu is ready.
Karuveppilai kuzhambu
  • You can pair this with any green vegetable curry or with spicy potato curry too.
  • Any south Indian poricha kootu also pairs well with this kuzhambu.
  1. You can add whole small onions instead of chopped big onion.
  2. Karuveppilai kuzhambu stays good in the refrigerator for a week.

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