Karuvepillai kulambu

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Karuvepillai is an important ingredient in any southIndian food. Though its presence is very prominent, most of the people throw them away. However, Curry Leaves is a very nutritious and healthy ingredient. It is very rich in Iron and anti-oxidants. After a heavy Deepavali meal, I decided to make a simple, and healthy meal. I made this Karuveppillai Kulambu with freshly roasted ingredients along with curry leaves. This Kulambu is made with gingelly oil to enhance its flavors. I paired this tasty Karuveppillai Kulambu with some pudalangai ( Snake Gourd) kootu . It was a simple and blissful meal . do try this tasty kulambu and enjoy with hot rice.


0/16 Ingredients
Adjust Servings
  • Roast and Grind


0/3 Instructions
  • In a pan, add a teaspoon of oil. When hot, add all the ingredients under "Roast and grind". Roast them until curry leaves wilt. Turn off the stove. Add soaked tamarind and two slices of coconut. Grind them into a smooth paste.
  • Add two teaspoons of gingelly oil. When hot, add mustard seeds , followed by half a cup of chopped small onions. Sautee till they turn transparent.
  • Add the grounded curry leaves paste along with turmeric powder, salt, asafoetida powder. Add another half cup of water. Let the kulambu cook until it thickens. Add quarter teaspoon oof jaggery powder. Before turning off the stove, add a teaspoon of gingelly oil. Serve with hot rice and any vegetable kootu of choice.

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