July 22, 2019

Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

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Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .
Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds


  • In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
  • Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
  • In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
  • Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
  • Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
  • Adjust salt and if need be water if you find the mixture too thick .
  • Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
  • Turn it off at the time . You will notice that the mixture has reduced and become thick.
  • Serve it hot with steamed rice and papads.

Few other tamarind based kuzhambu featured in my blog

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