Karuveppilai Kuzhambu Recipe, Spicy Curry Leaves Curry

Karuveppilai means Curry Leaves in Tamil. This Karuveppilai Kuzhambu recipe is a traditional cuisine from the Tamilian community in Southern India.

If there is one ingredient synonymous with South Indian cuisine, it is the curry leaf. This herb is a signature flavor from South India, and an essential ingredient in almost all recipes from Southern India. Another popular name for curry leaves is sweet neem leaves. In other regions of India, people normally use these leaves for seasoning, but in Southern India, this herb is the main ingredient for many traditional recipes.

This karuveppilai kuzhambu recipe is a traditional spicy curry which is part of the main meal and is a classic combination when served with hot steamed rice. This also goes very well as a substitute to regular chutney for Idli or Dosa.

In Iyer households, normally there is no consumption of Garlic or Onion. So if you want a satvik variation of this kuzhambu, simply omit garlic and onion from the recipe.
Hope you like this spicy curry leaves curry.

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Ingredients for the paste
½ tsp Sesame Oil
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tbsp Black Peppercorns
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
3 Nos Dry Red Chillies
3 cups Curry leaves, tightly packed
1 lime sized Tamarind, soaked in hot water.
1 cup Water
Other Ingredients
1 tbsp Sesame Oil
½ tsp Mustard Seeds
¼ tsp Fenugreek Seeds
¼ tsp Asafoetida
½ tsp Turmeric Powder
5-6 cloves Garlic, chopped.
1 cup Shallots or Onions, chopped
1 cup Tomatoes, chopped
2 tsp Salt
1 tbsp Jaggery

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