Go Back
–+ servings
Print
curry leaves kuzhambu

Easy Curry Leaves Kuzhambu- Karuveppilai Kulambu

This is a quicker and easy version of the traditional karuveppilai kuzhambu. It tastes very delicious and goes well with rice, ven pongal, dosa etc.

Course Kuzhambu Recipes, Main Course
Cuisine South Indian
Keyword Easy Curry leaves Kuzhambu, Quick Karuveppilai Kulambu
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 persons

Ingredients

Ingredients needed

  • 1 cup Curry leaves tightly packed
  • 12 Pearl onions
  • 2 Ripe tomatoes
  • Tamarind small marble sized ball (very less)
  • Salt needed

Spice Powder

  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 2 tsp Coriander Powder

For the seasoning

  • 2-3 tbsp Sesame seed oil
  • 1 tsp Mustard seeds

Instructions

Preparation

  1. Peel and cut small onion (pearl onions) into 2 pieces.

  2. Grind tomatoes to a paste.

  3. Wash and grind curry leaves to a paste adding very less water.

  4. Soak tamarind in hot water for 15 minutes and extract the juice (around 3/4-1 cup). Alternatively, you can dilute 3/4 tsp tamarind paste in water and use it.

  5. Now we have the curry leaves paste, tomato paste and tamarind water ready. We will proceed to make the kuzhambu.

Method

  1. Heat oil, add mustard seeds, when it splutters, add onions and saute until it turns transparent.

  2. Add curry leaves paste and saute until the rawness of the paste goes.

  3. Add tomato paste, chilli powder, turmeric powder, coriander powder and salt needed.

  4. Cook on medium heat until the raw flavor of the tomato goes.

  5. Add tamarind water and cook until the kulambu thickens and oozes out oil.

  6. Easy Curry leaves kuzhambu is ready to be served with rice or dosa.