Wednesday, 13 August 2014

Curry Leaves Gravy - Karruvepillai Kuzhambhu

Curry Leaves Gravy - Karruvepillai Kuzhambhu

I love curry Leaves, their wonderful aroma is something I love. I already have the recipe for Curry Leaves Powder/Karruveppillai Podi on my blog. I was craving for the Karruveppillai Kuzhambhu one day, so I made this and had with some Rice and Appalam. They tasted out of the world.


To Grind into a paste:
Gram Dal  - 1 Tablespoon
Urad Dal - 1/2 Tablespoon
Pepper - 2 Tablespoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilles - 2 Nos
Asafoetida - a Generous Pinch
Curry Leaves - 1 Cup

For the Gravy:
Tamarind Extract - Gooseberry size soaked in 1 cup of warm water 
Onion Shallots - 15 - 20 shallots
Mustard Seeds - 1/2 Teaspoon
Garlic - 15-20 Pods
Oil - 2 Tablespoon (Preferably Gingelly Oil)


  • In a pan, add one teaspoon of oil and dry roast the ingredients in the following order, Gram dal, urad dal, pepper,red chillies and cumin.
  • Roast them till you get a nice aroma. 
  • Just a second before switching off the flame add the curry leaves and asafoetida and immediately switch off the flame.
  • Cool it and grind into a smooth paste and add water if required.
  • Now warm 1 tablespoon of Oil in a pan and add mustard seeds and allow it to splutter.
  • Then add the Onion shallots and Garlic saute them.
  • To this add the Tamarind extract, The paste that we prepared, salt and cook them.
  • Based on the water you have added to make the paste, you may add some water. 
  • Cook till the oil oozes out from the gravy.


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