Karuveppilai Kuzhambu/Curry leaves gravy is a spicy gravy that can be served with rice, Idli or dosa. Curry leaves are usually added in most of the Indian dishes as seasoning giving the dish a special flavour and taste. But in the below recipe, Karuveppilai is the main ingredient and a few spices are added to make the dish spicy and flavourful. This gravy tastes yummy even though the name or the appearance aren’t very appetizing.

Curry leaves have lot of medicinal properties and is packed with nutrients. It is a good source of iron and folic acid. It also reduces hair fall and helps with hair growth (Not sure if this is true but for sure you can give it a try and see if it works 😉

PREP TIME: 5 Mins

COOKING TIME: 15 Mins

Ingredients

Shallots/red onion – 1 cup finely chopped

Garlic – 6 pods finely chopped

Mustard – 1/2 tea spoon

Tamarind water – ½ cup

Salt – per taste

Sesame Oil – 1 teaspoon

Ingredients – to roast & grind

Sesame Oil – 1 teaspoon

Curry Leaves – 1 cup

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Dry red chilli – 4

Procedure

STEP 1: Heat oil in a pan and roast all the ingredients given under “Ingredients – to roast and grind”. Once the roasted ingredients cool down add little water and make a fine paste.

STEP 2: Soak the tamarind in water. Discard the pulp and save tamarind water.

STEP 3: Heat oil in a pan, add mustard seeds and wait till it splutters.

STEP 4: Add the garlic and cook till golden brown and then add onion. Cook for 2 minutes.

STEP 5: Add the roasted curry leaves-spices paste along with 2 cups of water.

STEP 6: Add tamarind water and salt. Mix well and let it cook for 10 minutes until the gravy thickens.

TIP: Karuveppilai Kuzhambu is ready to be served with hot rice and ghee with some papad or hot Idli topped with some ghee.