Karuvepillai Kuzhambhu Recipe

The Recipe is a classic and a traditional South Indian curry recipe that is made from fresh curry leaves, also known as Karuveppilai. The flavors from roasted methi seeds and coriander seeds give it an authentic taste. It makes a perfect dish to go along with rice and sabzi.

Cooking time
30 min
Fit Foodie Index


    Ingredients to be roasted and ground

    • 50 grams curry leaves
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon halved white urad dal
    • 1 tablespoon coriander seeds
    • 2 to 3 dry red chillies

    Ingredients for the Kuzhambu

    • 30 grams tamarind
    • 12 to 15 small onions, quartered (sambar onions)
    • 1 packet Saffola classic masala oats
    • 1 teaspoon turmeric powder
    • 1 teaspoon jaggery
    • salt to taste

    Ingredients for seasoning

    • 1/2 teaspoon sesame oil
    • a sprig of curry leaves
    • 1 teaspoon mustard seeds
    • 1 teaspoon halved urad dal

How to make Karuvepillai Kuzhambhu

    • To begin, heat a skillet on medium heat; add the fenugreek seeds, urad dal, red chillies and coriander seeds. Roast them on medium heat until you can smell the roasted aroma and they are lightly browned. Turn off the heat.
    • In a mixer grinder, grind the roasted ingredients along with the curry leaves into a coarse and yet smooth paste. You can add a little water if required for it to grind well. Keep this aside.
    • Soak the tamarind in 1 cup of hot water for 20 minutes until softened. Once softened, press and squeeze the tamarind to extract the pulp into the water. Add 1/2 cup of more water and extract the remaining pulp. Strain the tamarind water and discard the residue. Keep the tamarind water aside.
    • Heat a large sauce pan on medium heat; add a teaspoon of sesame oil and the quartered onions. Sauté the onions until they turn lightly golden and have a sweet smelling aroma. This will take about 4 to 5 minutes on medium heat.
    • Once the onions are cooked, add the tamarind water, oats, turmeric powder and salt. Bring the mixture to a brisk boil for about 4 to 5 minutes. 
    • After about 4 minutes, add the curry leaf masala into the onion-tamarind water. Stir well to combine all the ingredients. Check the salt and spices and adjust to suit your taste.
    • Simmer the Kuzhambu for about 3 to 4 minutes, turn off the heat and transfer to a serving bowl.
    • Heat a small tadka pan on medium heat; add the mustard seeds and the urad dal. Allow it to crackle and roast a little until browned. Add the curry leaves and turn off the heat.
    • Pour this seasoning over the Kuzhambu and serve warm along with steamed rice and beetroot poriyal for lunch or dinner.

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