Home / South Indian Recipes / Easy Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry) Recipe
Easy Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry) Recipe
Lunch

Easy Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry) Recipe

Easy Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry) Recipe is a delicious Lunch dish that can be prepared in just 0 minutes....

⏱️

10 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 50 grams Curry leaves
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon White Urad Dal (Split)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 3 Dry Red Chillies
  • 2 tablespoons Fresh coconut - grated
  • 1 cup Tamarind Water
  • 12 Pearl onions (Sambar Onions) - quartered (sambar onions)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Jaggery
  • Salt - to taste
  • 1 teaspoon Sesame (Gingelly) Oil
  • 1 sprig Curry leaves
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)

Instructions

1
To begin making the Karuveppilai Kuzhambu formula, we will first make the ground masala by roasting its fixings.bring to temperature a skillet on medium bring to temperature; mix in the fenugreek seeds, urad dal, red chillies and coriander seeds.
2
toast them on medium bring to temperature until you can smell the roasted aroma and they are lightly browned.
3
Turn off the bring to temperature.In a mixer grinder grind the roasted fixings along with the coconut and curry leaves into a coarse and yet even paste.
4
You can mix in a little liquid if required for it to grind well.
5
Keep this aside.bring to temperature a large gravy pot on medium bring to temperature; mix in a teaspoon of sesame cooking oil and the quartered onions.
6
Saute the onions until they turn lightly golden and have a nectarous smelling aroma.
7
This will take about 4 to 5 moments on medium bring to temperature.Once the onions are cooked, mix in the tamarind liquid, turmeric ground mix and seasoning.
8
Bring the mixture to a brisk bubble for about 4 to 5 moments. After about 4 moments, mix in the Karuveppilai (curry leaf) masala into the bulb veggie tamarind liquid.
9
swirl around well to combine all the fixings.
10
Check the seasoning and spices and adjust to suit your salty profile.stew the Karuveppilai Kuzhambu for about 3 to 4 moments, turn off the bring to temperature and transfer to a serving container.The final step is the seasoning for the Kuzhambu.
11
bring to temperature a small tadka pot on medium bring to temperature; mix in the mustard seeds and the urad dal.
12
Allow it to crackle and toast a little until browned.
13
mix in the curry leaves and turn off the bring to temperature.stream in this seasoning over the Kuzhambu and enjoy mildly hot.enjoy the Karuveppilai Kuzhambu along with steamed rice and Potato toast along a weekend lunch with family.

Recipe Information

Cuisine
South Indian Recipes
Course
Lunch
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

40 mins

Total Time

50 mins
#southindianrecipes #lunch #vegetarian
Author

Master Chef

Explore an incredible collection of recipes featuring fresh ingredients, simple cooking techniques, and mouthwatering flavors. Whether you're preparing breakfast, lunch, dinner, snacks, or desserts, our carefully selected recipes make every meal enjoyable. Discover traditional family favorites alongside modern creations that are perfect for busy lifestyles. With step-by-step instructions and practical cooking tips, every recipe is designed to help beginners and experienced cooks create delicious dishes with confidence. Find inspiration every day and bring exciting flavors to your kitchen with ease.

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