South Indian gravy

Karuvepppillai kuzhambu

Karuveppillai kuzhambu is a spicy and tasty gravy. Karuvepillai=Karu+ Vepillai…. this leaves act as a vepillai to uterus and helps to get rid of irregular periods. It is rich in iron. So it is advised to include a lot of curry leaves in our diet. It is also a super good remedy for hair fall and helps in maintaining black hair. My husband and I bought curry leaves for day to day cooking. Since we got a large bunch it started to dry after a week. So I thought of making this recipe instead of wasting the curry leaves. It was totally a  new gravy for him. This can be made during rainy days and goes well with hot rice and pappadam.



Tamarind -Lemon size

Jaggery – 2 tsp

Salt- As required

For grinding

Curry leaves – A bunch

Peppercorns – 4-6

Channa dhal – 4 tsp

Urad dhal – 4 tsp

Coriander seeds – 4 tsp

Red chillies – 2

Hing  – A pinch

For seasoning

Mustard seeds – 1 tsp

Channa dhal – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few

  • Soak the tamarind in water and extract juice.
  • In a kadai, add 1/2 tsp oil and add the ingredients given for grinding and fry them till golden brown.Allow it to cool.
  • Now grind the ingredients with 2 tbsp water. It should not be too watery.
  • Heat the pan and add oil. First add the mustard seeds and once it splutters, add channa dhal and urad dhal. Once they turn golden brown, add the curry leaves.
  • Add the tamarind juice, ground paste, jaggery and stir well.
  • Allow the gravy to cook for few minutes until it reach thick consistency. Sprinkle hing.
  • Serve with hot rice and pappadam.
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