Karuveppilai Kuzhambu – Curry Leaves Kuzhambu

June 17, 2021 Kuzhambu Varieties  No comments

Karuveppilai Kuzhambu or Curry Leaves Kuzhambu is a very healthy kuzhambu variety. I always prefer to use curry leaves by grinding them rather than just adding them in curries (just for flavour) and discarding while eating it. I do add it in curries for flavour but prefer to use the health benefits fully by making this Kuzhambu or Thuvaiyal. This Kuzhambu is really flavour as we are going to use freshly ground powder to make it. Do check out my video for tips and tricks to make this lip-smacking kulambu.

Here is the video..



Now to the recipe…


Karuveppilai Kuzhambu My Magic Pan


[Preparation Time-10 mins : Cooking Time- 30 mins]

Karuveppilai Kuzhambu Ingredients:

To dry roast and grind:

  • Dry chilli – 4
  • Pepper – 1 tsp
  • Coriander seeds – 2 tbsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Toor Dal – 1 tsp
  • Rice – 1 tsp
  • Curry Leaves – 1/2 cup

Other Ingredients:

  • Sesame Oil – 1/4 cup + 1 tsp
  • Garlic – 15 to 20
  • Tamarind – lemon size
  • Salt – as needed
  • Mustard – 1 tsp
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1/4 tsp


Karuveppilai Kuzhambu My Magic Pan



  • Take all the ingredients(except curry leaves) mentioned under “to dry roast and grind” in a pan. Dry roast it in low flame for about 2 minutes, until you get a nice aroma and it is slightly golden brown.

Curry Leaves Kulambu My Magic Pan


  • Now add the washed, pat dried curry leaves to it. Dry roast for a minute until it turns crisp. Keep this aside and let it cool down.

Curry Leaves Kulambu My Magic Pan


  • Take the roasted ingredients in a mixie and grind it into a smooth paste with very little water. Heat a pan with sesame oil and add garlic cloves.

Curry Leaves Kulambu My Magic Pan


  • Saute until raw smell goes and the garlic is fried well. To this add tamarind extract, the ground paste and required salt. Mix well and start heating.

Curry Leaves Kulambu My Magic Pan


  • Let the kuzhambu boil in medium flame for about 15-20 minutes. It will get thick and ooze oil. This is the perfect consistency. Switch off the flame.

Curry Leaves Kulambu My Magic Pan


  • Heat a pan with oil and temper with mustard, urad dal & fenugreek seeds. Transfer this to the kuzhambu and mix well.

Curry Leaves Kulambu My Magic Pan


Thats it! Healthy and yummy Karuveppilai Kuzhambu ready.

Serve hot with rice and a dollop of sesame oil.


Karuveppilai Kuzhambu My Magic Pan



  1. U can add drumstick or brinjal along with garlic, they go well with this.
  2. Use gingely oil/sesame oil as it has a unique flavor.
  3. Make sure to boil the kuzhambu in medium flame. It will not taste good if you rush/boil in high flame.


Karuveppilai Kuzhambu My Magic Pan


– By Sundari Nathan

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