Karuveppilai (Curry Leaves) is one of the important ingredient in south indian kitchen. Especially brahmins add curry leaves in almost all the poriyal and kuzhambu, rasam varities. Curry leaves has lot of medicinal properties too... especially this is very good for stomach. There should be some reason on why our ancestors made this as an integral ingredient for cooking.

Now, about Curry Leaves Kuzhambu - Its a hot delicious kuzhambu made prirmarily using the curry leaves (as its name suggest). It is prepared in many ways, and the one given below is followed in our home and i believe this is the standrad way of brahmin cooking.

Preparation time5 mins
Cooking Time30 mins

Curry Leaves(Karivepellai) Kuzhambu
Curry Leaves(Karivepellai) Kuzhambu

Curry Leaves/Karivepellai3 Cups
SaltTo Taste
Thurdal3 Tablespoon
Tamarind1 Goosberry Size
Red Chilli4
Whole Black Pepper1 Teaspoon

For Seasoning:
Gingelley Oil1 Teaspoon
Mustard Seeds1 Teaspoon

Curry Leaves(Karivepellai) Kuzhambu
Curry Leaves(Karivepellai) Kuzhambu

  1. Soak the tamarind in water and extract the juice and keep it aside.

  2. Wash the curry leaves and take the grinding ingredients in a plate. Heat the oil in pan, and add thurdhal, red chilli and pepper and fry it till the dal turns golden brown color. Add this to the mixer.

  3. In the same pan, add the curry leaves and fry for 2-3 minutes. Add the fried curry leaves to the mixer 

  4. Grind all the fried ingredients fine paste and keep it aside. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter, add the tamarind juice extract and add salt. Let the tamarind juice boils well till its raw smell goes off

  5. Now add the ground paste to the tamarind juice and allow it to boil. Adjust the salt to the Karivepellai(Curryleaves) Kuzhambu and let the mixture boils well to avoid the raw smell

  6. The delicious Karivepellai(Curryleaves) Kuzhambu is ready to serve hot with rice.
  7. Curry Leaves(Karivepellai) Kuzhambu
    Curry Leaves(Karivepellai) Kuzhambu

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  1. Yes. Most of south Indian Bramhin houses have had this dish. It is very much digestive increases the appetite, ofcourse nutrition also. Only some of the present generation don't know about. Thanks for sharing good nutritional healthy one.