Wednesday, August 10, 2016

Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur | How to make Thanjavur Style Karuveppilai Kuzhambu from Scratch | Gluten Free and Vegan Recipe

Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur

Hi Supermoms,

Curry leaf /Kadi patta/Karuveppillai is full of medicinal properties. First of all, it helps in good digestion . Have you ever wondered  the reason we add a few strands of curry leaves  to ’ Neer Mor’ or the buttermilk .Well, apart from giving the drink great flavour it also helps in good digestion. In fact in olden days, whenever a person has indigestion or nausea, these leaves were given to chew. I always remember my parents telling me to chew and eat the curry leaves in rasam or sambar . The only motivation for me to eat it, considering it’s light bitter taste was that my hair should never turn grey!!

Not joking, but curry leaves helps in hair growth and retaining the hair colour. They are known to prevent premature greying . Many add the curry leaves while boiling oil for hair and use it as a hair tonic. 

Curry leaves are excellent for eyesight too. Now, there are so many healthy reasons to include these leaves in our daily diet. We are so lucky that South Indian cuisine uses plenty of curry leaves in cooking. In today’s recipe, the main ingredient is ‘Curry leaves’ or ‘Karuveppilai’. The curry leaves are also known as sweet neem leaves. 

Though there are few more variations in making this Kuzhambu , I am shaing the Thanjavur style of making this Kuzhambu that I learnt from my MIL. I have used more quantity of pepper as this is the season of cold and flu . 
This kuzhambu is like a condiment and can be stored for 7-10 days when refrigerated. A healthy and handy recipe that is so flavourful and tasty. 

Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur:

Preparation time : 20 minutes
Cooking time : 35-40 minutes
Serves : 6-8
1 cup = 250 ml cup 
Storage: Can be stored upto 10 days when stored in a clean, dry odour free jar /container. 

Ingredients :

1 large lemon size tamarind ( soak in 1/2 cup warm water and extract juice ) or 2 teaspoons  thick tamarind pulp
pinch of turmeric
salt to taste

For the ground spices:
1 teaspoon sesame oil
2 cups curry leaves ( washed and pat dried)
1 teaspoon pigeon peas /tuvar dal
1 teaspoon bengal gram/arhar dal
1 teaspoon husked black gram/urad dal
2 teaspoons black pepper pods
6-7 dry red chillies ( adjust according to the heat of the chillies)

For tempering :

1/4 cup sesame oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds/methi seeds
pinch of asafoetida
1 sprig curry leaves


1. Heat a wide pan with a teaspoon of oil over low flame and  roast each ingredient given under 'for the ground spices'  separately and allow it to cool.
2. Grind it to a coarse powder . 
3. Heat a kadai/pan with oil and temper with the ingredients given under ' tempering'.
4. Once tempered, switch off the flame and add the tamarind juice. 
5. Switch on and add 2 cups of water to the tamarind mixture.
6. Add turmeric powder, salt and the ground spice powder.
7. Let the kuzhambu cook over low flame, covered with a lid.
8. Stir occasionally and continue cooking till the time the kuzhambu thickens and the oil separates on the sides of the pan.

Your delicious and healthy Curry Leaves Kuzhambu is ready to be served along with rice and ghee .

Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur

Happy Cooking !

With love,


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