Karuveppilai Poondu Kulambu Recipe

Updated on February 24, 2019

Karuveppilai Poondu Kulambu with step by step pictures. A lip smacking, tangy and healthy kuzhambu that is served with rice for lunch. It also goes well as a side dish with idli or dosa.

Karuveppilai (Curry leaves) is a rich source of iron and calcium and it prevents pre mature graying of hair at a young age. This is my Grandma’s recipe and she would ritually make this gravy every Friday as she had several curry leaves shrub in her backyard.

As this karuveppilai poondu kulambu tastes better the next day and continues to do so for another 2-3 days after making it, she will make it before every week end and keep reheating it every day to serve as an extra side dish with idli and dosa.

I used to hate it as a kid as she would simply compel me to eat it with rice stating that curry leaves are good for my health and it would prevent my hair from becoming gray soon.

But now I simply love it. More than me, I’m glad to see my kids enjoy eating it unlike me when I was their age. I have just made it the way in which my grandma makes this kulambu. But you can omit or include the shallots and garlic in this gravy according to your liking.

Do check out this Karuveppilai Saadam which is apt for lunch box and Karuveppilai Milagai Podi to serve with idli or dosa.

Karuveppilai poondu kulambu with step by pictures:

1.Heat a pan with ½ tsp oil. Add all the ingredients mentioned under “To Roast and Grind”.

2. Roast over low flame till golden brown and keep aside to cool.

3. Soak tamarind in hot water and extract juice. Discard the pulp.

4. Peel the skin of shallots and garlic. If you have a mortar and pestle pound both together till they are coarse else pulse in a mixer jar till coarse. Keep aside.

5. Take the roasted ingredients in a mixer jar and powder finely.

6. Add curry leaves and grind to a thick, smooth paste using little water. Keep aside.

7. Heat sesame oil in a pan. Season with vengaya kari vadagam, add coarsely pound sambar onions (shallots) and garlic.

8. Saute over low flame till the onions turn pink.  Keep mixing often to prevent them from sticking to the pan.

9. Add the ground karuveppilai spice paste and mix well.

10. Cook over medium flame till the raw smell goes off and the oil separates from the sides.

11. Add tamarind extract, salt, turmeric powder, water (1/4 cup approx.,) and mix well.

12. Close the pan with a lid and let it cook over low flame for 5-7 mins till it becomes frothy on top and the oil separates.

Karuveppilai poondu kulambu is ready. Serve hot with rice to which a dollop of ghee.  This tastes even better the next day and the next but you have to reheat it to prevent it from spoiling as we have added sambar onion.

Karuveppilai Poondu Kulambu recipe details below:

Print Recipe

Karuveppilai Poondu Kulambu Recipe

Karuveppilai poondu kulambu served with rice for lunch.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main

Cuisine: South Indian

Servings: 4

Author: Radhika

Ingredients:

• Curry leaves – 2 cups loosely packed
• Sambar onion or Shallots - 1 cup
• Garlic pods – 1/2 cup
• Tamarind – 1 lemon size
• Turmeric powder - 1/4 tsp
• Vengaya Kari vadagam – 1/2 tsp
• Salt – to taste
• Sesame Oil – 4 tbsp

To Roast and Grind:

• Whole dry red chillies – 10 to 12
• Channa dal – 2 tsp
• Coriander seeds – 3 tsp
• Black pepper corn – 1-1/2 tbsp
• Cumin seeds – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Oil – 1/2 tsp

Instructions:

Preparation:

• Soak tamarind in hot water and extract juice. Discard the pulp.
• Peel the skin of shallots and garlic. If you have a mortar and pestle pound both together till they are coarse else pulse in a mixer jar till coarse. Keep aside.

For the paste:

• Heat a pan with oil. Add all the ingredients mentioned under “To Roast and Grind”.
• Roast over low flame till golden brown and keep aside to cool.
• Take the roasted ingredients in a mixer jar and powder finely.
• Add curry leaves and grind to a thick, smooth paste using little water. Keep aside.

Make karuveppilai poondu kulambu:

• Heat sesame oil in a pan.
• Add vengaya kari vadagam and let it crackle.
• Add coarsely pound sambar onions (shallots) and garlic.
• Saute over low flame till the onions turn pink. Keep mixing often to prevent them from sticking to the pan.
• Add the ground karuveppilai spice paste and mix well.
• Cook over medium flame till the raw smell goes off and the oil separates from the sides.
• Add tamarind extract, salt, turmeric powder, water (1/4 cup approx.,) and mix well.
• Close the pan with a lid and let it cook over low flame for 5-7 mins till it becomes frothy on top and the oil separates.
• Karuveppilai poondu kulambu is ready.
• Serve hot with rice to which a dollop of ghee.

Notes:

For an authentic taste use sesame oil but if you are not comfortable with the flavor use any vegetable oil.