Karuveppilai Kuzhambu is a beloved Tamil Nadu specialty that puts curry leaves in the spotlight. Growing up, I’d watch my grandmother gather fresh curry leaves from our backyard to make this dish. The kitchen would fill with an incredible aroma as the spices hit the hot oil. It’s amazing how these humble leaves transform into such a rich, flavorful gravy.
About the Recipe
This recipe takes the often-overlooked curry leaf and makes it the star. The combination of fresh curry leaves with shallots, tamarind, and spices creates a gravy that’s both unique and memorable. It’s the kind of dish that makes you appreciate simple ingredients and traditional cooking methods.
Why You’ll Love This Recipe
You’ll love how quick and straightforward this recipe is. The ingredients are easy to find in any Indian grocery store, and the cooking process is pretty forgiving. The best part? The amazing aroma that fills your kitchen as you cook. The finished dish has layers of flavor – tangy from tamarind, spicy from pepper, and a distinct earthiness from curry leaves.
Cooking Tips
– Use fresh curry leaves for the best flavor
– Don’t skip the tempering step with mustard seeds
– Let the shallots brown well for better taste
– Cook until oil separates from the gravy
– Adjust water quantity based on desired consistency
Serving and Storing Suggestions
Serves 4-6 people. Takes about 30 minutes to prepare. Store in an airtight container in the fridge for up to 3 days. Tastes great with hot rice or pongal. Warm it up before serving leftover portions.
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Nutrient Benefits
Curry leaves are rich in antioxidants and help digestion. Shallots offer immune-boosting properties. The spices like pepper and jeera aid digestion and have anti-inflammatory properties. Gingelly oil adds healthy fats and makes the nutrients more bioavailable.
Karuveppilai Kuzhambu
Ingredients
- 1/2 cup Curry Leaves
- 20 Shallots
- 1 tsp Pepper
- 1 tsp Jeera
- 1 tbsp Urad Dal
- 4 Red Chillies
- 2 cloves Garlic
- Ginger (small piece)
- Asafoetida (a pinch)
- 1 piece Onion Vadagam
- 1 tsp Mustard Seeds
- 1 tbsp Gingelly Oil
- 1 cup Tamarind Water
- Salt to Taste
Instructions
- Peel the outer skin of shallots and dice them.
- To a pan, heat oil in medium flame.
- Saute the Urad dal, pepper, jeera, ginger, garlic, red chillies and curry leaves.
- Allow them to cool and grind it to fine paste.
- To the same pan, heat oil in medium flame.
- Add mustard seeds, asafoetida and onion vadagam and fry well.
- Add the chopped shallots and fry till golden brown.
- Add the tamarind water and the ground paste and mix.
- Add required water and salt to taste.
- Simmer the flame and cook until the kuzhambu thickens and the oil starts to oozes out.
- This can be served with pongal and rice.
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Frequently Asked Questions
Can I use dried curry leaves instead of fresh ones?
Fresh curry leaves work best for this recipe. Dried leaves won’t give you the same flavor or aroma, but you can use them in a pinch – just use half the quantity.
How spicy is this kuzhambu?
The spice level is moderate but can be adjusted. Reduce the pepper and red chilies if you prefer it milder, or increase them for extra heat.
Can I make this in advance for parties?
Yes. It tastes better the next day as the flavors develop. Just reheat gently and add a splash of water if needed.
