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Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry)
South Indian RecipesLunchVegetarian

Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry)

A vegetarian South Indian Recipes recipe with curry leaves, methi seeds (fenugreek seeds), white urad dal (split). Ready in 50 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories
725kcal
Estimated Cost
₹375-525
Carbs78g
Protein38g
Fats29g
Servings Scaler
4

Instructions

22 steps
  1. 1

    To begin making the Karuveppilai Kuzhambu Recipe, we will first make the ground masala by roasting its ingredients

  2. 2

    Heat a skillet on medium heat; add the fenugreek seeds, urad dal, red chillies and coriander seeds

    methi seeds (fenugreek seeds)(1 teaspoon)white urad dal (split)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)dry red chillies(3)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
  3. 3

    Roast them on medium heat until you can smell the roasted aroma and they are lightly browned

  4. 4

    Turn off the heat

  5. 5

    In a mixer grinder grind the roasted ingredients along with the coconut and curry leaves into a coarse and yet smooth paste

    curry leaves(50 grams)tablespoons fresh coconut - grated(2)sprig curry leaves(1)
  6. 6

    You can add a little water if required for it to grind well

    tamarind water(1 cup)
  7. 7

    Keep this aside

  8. 8

    Heat a large sauce pan on medium heat; add a teaspoon of sesame oil and the quartered onions

    pearl onions (sambar onions) - quartered (sambar onions)(12)sesame (gingelly) oil(1 teaspoon)
  9. 9

    Saute the onions until they turn lightly golden and have a sweet smelling aroma

    pearl onions (sambar onions) - quartered (sambar onions)(12)
  10. 10

    This will take about 4 to 5 minutes on medium heat

  11. 11

    Once the onions are cooked, add the tamarind water, turmeric powder and salt

    tamarind water(1 cup)pearl onions (sambar onions) - quartered (sambar onions)(12)turmeric powder (haldi)(1 teaspoon)salt - to taste
  12. 12

    Bring the mixture to a brisk boil for about 4 to 5 minutes

  13. 13

    After about 4 minutes, add the Karuveppilai (curry leaf) masala into the onion tamarind water

    curry leaves(50 grams)tamarind water(1 cup)sprig curry leaves(1)
  14. 14

    Stir well to combine all the ingredients

  15. 15

    Check the salt and spices and adjust to suit your taste

    salt - to taste
  16. 16

    Simmer the Karuveppilai Kuzhambu for about 3 to 4 minutes, turn off the heat and transfer to a serving bowl

  17. 17

    The final step is the seasoning for the Kuzhambu

  18. 18

    Heat a small tadka pan on medium heat; add the mustard seeds and the urad dal

    methi seeds (fenugreek seeds)(1 teaspoon)white urad dal (split)(1 teaspoon)coriander (dhania) seeds(1 tablespoon)mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)
  19. 19

    Allow it to crackle and roast a little until browned

  20. 20

    Add the curry leaves and turn off the heat

    curry leaves(50 grams)sprig curry leaves(1)
  21. 21

    Pour this seasoning over the Kuzhambu and serve warm

  22. 22

    Serve the Karuveppilai Kuzhambu along with steamed rice and Potato Roast along a weekend lunch with family

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