Curry Leaves Kuzhambu | Karuveppilai Kuzhambu Recipe
Curry leaves kuzhambu is a recipe from south India. Curry leaves is know as karuvepillai, and kuzhambu meaning curry. A very different and delicious curry packed with powerful health benefits. For making this kuzhambu, you don't need specially prepared sambar powder, this recipes uses basic ingredients. The subtle taste of the curry leaves enhances the overall flavor of the curry, and tastes so good with rice. This curry is one of the best way to include curry leaves in your food.
Few reasons my mom use to make this curry for us is because, me and my sister cannot pick the leaves separately from the curry and throw them away without eating it. Secondly eating curry leaves helps in very good hair growth and helps to keep the natural hair color. When she make this, we don't even realize we are eating curry leaves kuzhambu, because the leaves are sautéed well and ground to a smooth paste and then added to the curry. Now I make this for my kids for the very same reason.
Its not just because of benefits I make them, it is always boring to make the same curry / kuzhambu every now and then, so this curry is a very different variation to make in kozhambu varieties. My mom makes at least 50 different varieties / variations of sambar / dals / kuzhambu / rasams , and one of them is this recipe. Now that I am mature enough to taste and try different dishes, I got few exceptional recipes like this one from her. Else its always our favorite few recipe is what she made for us when we were kids and shared the same with us when we moved on.
Other ingredients - finely chopped red onions, finely chopped tomatoes, garlic pods roughly chopped, sesame oil, thalippu vadagam, tamarind paste, water, salt, and powdered jaggery.
Roast and grind to smooth paste
In a deep pan or kadai, add oil and let it heat in medium flame. Once the oil is hot add coriander seeds and toor dal and sauté for a minute approximately or until golden brown. Then add curry leaves and red chillies and sauté well until the raw smells of the leaves goes away / leaves becomes slightly crispy and changes its color ( approximately 3 to 4 minutes depending on the quantity).
Switch off the flame and transfer content to the mixer, cool down a little and grind to smooth paste.
First blend the mixture to a powder consistency, then add water and grind to smooth paste. Set aside the ground paste.
Cook the curry with the ground paste
In the same pan, add 1/4 cup of sesame oil, and heat in medium- high flame. Once the oil is hot, add thalippu vadagam and sauté well. Let it fully splatter and stop, then add chopped garlic and sauté until garlic turns slightly brown and fragrant. Now add finely chopped onions and sauté well until onions turns nice golden brown.
Add chopped tomatoes, mentioned salt quantity ( for the entire dish), and sauté well, close the pan with a lid. Open and stir in-between making sure it does not get burnt in the bottom. Sauté until tomatoes becomes pulpy.
Add the ground paste to the pan, mentioned amount of water ( use the same water to clean the mixer and then add it to the pan), and add the remaining oil. Sir well, and bring the whole mixture to a boil uncovered. Then continue to boil in medium - low flame for approxtimately 10 to 15 minutes, stir in between. You will notice oil will start to separate from the curry, and the consistency will starts to thicken.
Now the curry consistency is completely to your preference. This curry leaves kuzhambu is generally a semi thick curry ( as shown in the pictures), but you can serve it little watery as well like a typical kuzhambu. Switch off the flame and remove from heat, in whatever consistency you prefer.
Serve hot with rice and a teaspoon of ghee. It goes so well with roti / chappati, idli dosa as well.
This recipe includes,
- Step by step pictures of how to make the curry leaves Kuzhambu
- What is curry tree, its uses and benefits
- Serving and storing Instructions
- Link to homemade tamarind pulp recipe and other Indian curry recipes from the blog
Few reasons my mom use to make this curry for us is because, me and my sister cannot pick the leaves separately from the curry and throw them away without eating it. Secondly eating curry leaves helps in very good hair growth and helps to keep the natural hair color. When she make this, we don't even realize we are eating curry leaves kuzhambu, because the leaves are sautéed well and ground to a smooth paste and then added to the curry. Now I make this for my kids for the very same reason.
Its not just because of benefits I make them, it is always boring to make the same curry / kuzhambu every now and then, so this curry is a very different variation to make in kozhambu varieties. My mom makes at least 50 different varieties / variations of sambar / dals / kuzhambu / rasams , and one of them is this recipe. Now that I am mature enough to taste and try different dishes, I got few exceptional recipes like this one from her. Else its always our favorite few recipe is what she made for us when we were kids and shared the same with us when we moved on.
What is curry tree?
The curry tree (Murraya koenigii) is a tropical to sub-tropical tree. It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The leaves are aromatic. The tree is native to the Indian subcontinent. It grows best in well-drained soils in areas with full sun or partial shade. Growth is more robust when temperatures are at least 18°C (65°F).Uses and benefits of curry leaves?
The fresh leaves are an essential part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds ( tempering) and chopped onions in the first stage of the preparation. They can be added to a large array of foods, including: soups, pastas, stir fries, chutneys, rice, stews and dals. The curry leaves are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti- disease properties. This herb is packed with powerful health benefits. Curry leaves are an excellent source of the Vitamin C, A, E and B.
Where to buy curry leaves?
I grow curry tree in my backyard, in summer the leaves are so fresh and yield is more, so I use it up like this in food. You can find fresh curry leaves in Indian store, farmers market in USA, or online in Amazon. Note - I have not seen any frozen curry leaves anywhere.Serving suggestions
This curry leaves / kuzhambu /curry is usually served with white rice with a teaspoon of ghee on top and papadam /fryums on the sides. But it also goes well with roti/chapatti/poori, dosas (crepes made of rice and urad dal) , Idli ( Steamed and made with rice and urad dal), and we even like it with butter/ ghee toasted bread. If you're making a full south Indian lunch thali meals, then this kuzhambu can serve as one dish, so good and tasty. If you’re looking to make food for day trips or camping, I would recommend this curry. It stays good for upto two days at room temperature, oil, and tamarind in the curry helps to keep it good, make sure you add the mentioned quantity in the recipe.Storing instructions
Store any leftovers in the refrigerate in a clean air tight container, preferably glass. Curry stays good up to to a week in the refrigerator (make sure to use the given amount of oil and tamarind). When ready to serve, microwave - covered with a lid for 2 to 3 minutes or until warm, depending upon the quantity. Refrigerate any leftovers immediately.
How to make homemade tamarind pulp?
- In the recipe I have used readymade tamarind paste from Indian store, any brand pulp will work. But if you want to prepare homemade tamarind pulp, then follow the recipe in the below link. I’ve used block tamarind to extract pulp.
- If using homemade tamarind pulp in this recipe instead of store brought tamarind paste. Then take one lemon size tamarind and add two cups of water and extract the tamarind juice as given in the recipe link. Then add the juice to the curry (no need to add extra water in the curry). But you may have to simmer longer to reduce the water and to get a thicker curry consistency.
- Link to the recipe - How To Extract Tamarind Pulp? step by step pictures given
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Step by step pictures of how to make the curry leaves kuzhambu?
Ingredients required for roast and grind - curry leaves, coriander seeds, toor dal, whole dry red chillies, sesame oil, water.
Other ingredients - finely chopped red onions, finely chopped tomatoes, garlic pods roughly chopped, sesame oil, thalippu vadagam, tamarind paste, water, salt, and powdered jaggery.
Roast and grind to smooth paste
In a deep pan or kadai, add oil and let it heat in medium flame. Once the oil is hot add coriander seeds and toor dal and sauté for a minute approximately or until golden brown. Then add curry leaves and red chillies and sauté well until the raw smells of the leaves goes away / leaves becomes slightly crispy and changes its color ( approximately 3 to 4 minutes depending on the quantity).
Switch off the flame and transfer content to the mixer, cool down a little and grind to smooth paste.
First blend the mixture to a powder consistency, then add water and grind to smooth paste. Set aside the ground paste.
Cook the curry with the ground paste
In the same pan, add 1/4 cup of sesame oil, and heat in medium- high flame. Once the oil is hot, add thalippu vadagam and sauté well. Let it fully splatter and stop, then add chopped garlic and sauté until garlic turns slightly brown and fragrant. Now add finely chopped onions and sauté well until onions turns nice golden brown.
Add chopped tomatoes, mentioned salt quantity ( for the entire dish), and sauté well, close the pan with a lid. Open and stir in-between making sure it does not get burnt in the bottom. Sauté until tomatoes becomes pulpy.
Add the ground paste to the pan, mentioned amount of water ( use the same water to clean the mixer and then add it to the pan), and add the remaining oil. Sir well, and bring the whole mixture to a boil uncovered. Then continue to boil in medium - low flame for approxtimately 10 to 15 minutes, stir in between. You will notice oil will start to separate from the curry, and the consistency will starts to thicken.
Now the curry consistency is completely to your preference. This curry leaves kuzhambu is generally a semi thick curry ( as shown in the pictures), but you can serve it little watery as well like a typical kuzhambu. Switch off the flame and remove from heat, in whatever consistency you prefer.
Serve hot with rice and a teaspoon of ghee. It goes so well with roti / chappati, idli dosa as well.
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
30
mins
Total Time:
40
mins
Ingredients
- 1 Red Onions (Large size onions - "finely chopped")
- 4 Tomatoes (Medium size tomatoes - finely chopped)
- 4 Garlic (Four pods roughly chopped)
- 1/2 cup Sesame Oil (Or use as required)
- 1 tbsp Thalippu Vadagam (Or add mustard seeds - 1/2 teaspoon, urad dal - 3/4 teaspoon, and few curry leaves)
- 2 tbsp Tamarind Paste (Used store brought readymade paste )
- 1 cup Water
- Salt (2 and 1/2 teaspoon or add required. I used iodized salt available in USA)
- 1 tsp Powdered Jaggery
- 1 cup Curry Leaves (Tightly packed or 16 grams exactly)
- 1 tsp Coriander Seeds / Dhaniya
- 1 tsp Toor Dal
- 10 Whole Dry Red Chilles
- 2 tsp Sesame Oil
- Water (1/2 cup + 1 tablespoon)
For Roast And Grind
Instructions
- Ingredients required for roast and grind - curry leaves, coriander seeds, toor dal, whole dry red chillies, sesame oil, water. Other ingredients - finely chopped red onions, finely chopped tomatoes, garlic pods roughly chopped, sesame oil, thalippu vadagam, tamarind paste, water, salt, and powdered jaggery.
- In a deep pan or kadai, add oil and let it heat in medium flame. Once the oil is hot add coriander seeds and toor dal and sauté for a minute approximately or until golden brown. Then add curry leaves and red chillies and sauté well until the raw smells of the leaves goes away / leaves becomes slightly crispy and changes its color ( approximately 3 to 4 minutes depending on the quantity). Switch off the flame and transfer content to the mixer, cool down a little and grind to smooth paste. First blend the mixture to a powder consistency, then add water and grind to smooth paste. Set aside the ground paste.
- In the same pan, add 1/4 cup of sesame oil, and heat in medium- high flame. Once the oil is hot, add thalippu vadagam and sauté well. Let it fully splatter and stop, then add chopped garlic and sauté until garlic turns slightly brown and fragrant. Now add finely chopped onions and sauté well until onions turns nice golden brown. Add chopped tomatoes, mentioned salt quantity ( for the entire dish), and sauté well, close the pan with a lid. Open and stir in-between making sure it does not get burnt in the bottom. Sauté until tomatoes becomes pulpy.
- Add the ground paste to the pan, mentioned amount of water ( use the same water to clean the mixer and then add it to the pan), and add the remaining oil. Sir well, and bring the whole mixture to a boil uncovered. Then continue to boil in medium - low flame for approxtimately 10 to 15 minutes, stir in between. You will notice oil will start to separate from the curry, and the consistency will starts to thicken.
- Now the curry consistency is completely to your preference. This curry leaves kuzhambu is generally a semi thick curry ( as shown in the pictures), but you can serve it little watery as well like a typical kuzhambu. Switch off the flame and remove from heat, in whatever consistency you prefer. Serve hot with rice and a teaspoon of ghee. It goes so well with roti / chappati, idli dosa as well.
Preparation
Roast and grind to smooth paste
Cook the curry with the ground paste
Recipe Notes
- Consistency of the curry as mentioned is completely to your preference. This curry leaves kuzhambu is generally a semi thick curry ( as shown in the pictures), but you can serve it little watery as well like a typical kuzhambu. Switch off the flame and remove from heat, in whatever consistency you prefer.
- I used readymade store brought tamarind paste, but you can use homemade tamarind paste as well.
- Sesame oil is recommended, but you may alternatively use vegetable or canola oil to.
- Highly recommend to use jaggery, it perfectly balances the tanginess and the spice in the curry.
- If you don't Thalippu Vadagam, then add mustard seeds - 1/2 teaspoon, urad dal - 3/4 teaspoon, and few curry leaves instead.
- Exact curry leaves measurement is 16 grams and all other given quantity is based on that. But if you are unable to weigh the curry leaves , add 1 cup tightly packed.
- Saravana Bhavan ( HSB style) Instant Pot Vegetable Kurma
- Gongura Chicken Curry Recipe
- Best Instant Pot Chicken Curry Recipe
- Instant Pot Plantain | Vazhakkai Curry
- Instant Pot Drumstick | Moringa Vegetable Curry
- Roasted Okra In Spiced Yogurt Sauce
- Ennai Kathirikai Kuzhambu – Whole Brinjals Curry