Saturday, 29 March 2014

Bachelors Karuvepillai Kuzhambu – No Grinding/Easy Karuvepillai Kuzhambu

Karuvepillai Kuzhambu/Curry leaves kuzhambu is a traditional, authentic and healthy made in Tamil Nadu (South India). I have already posted the authentic karuvepillaikuzhambu which involves grinding the curry leaves with other spices. But today I am sharing a simple, easy and shortcut method to make the same flamboyant kuzhambu but without grinding. Now, even bachelors can make karuvepillai kuzhambu with this fool proof method. Check out other delectable South Indian Kuzhambu Varieties here.

Here’s how to make Karuvepillai Kuzhambu with step by step photos….


Onion or shallots[10]
1 finely chopped
12 to 15 cloves
1 lemon sized ball
Red chilli powder
1 ½ tsp
Coriander powder
3 tsp
Turmeric powder
¼ tsp
As needed
4 tbsp

For Tempering

Gingelly oil/Nallaennai
3 tbsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
½ tsp
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6-8


Soak the tamarind in 2 to 2 ½ cups of warm water and extract the juice.

Add the red chilli powder, coriander powder, turmeric powder, salt to the tamarind juice and mix really well.

Heat oil in a deep pan, splutter the mustard seeds, then add the cumin seeds, fenugreek seeds/vendhayam and fry for 30 seconds.

Add the finely chopped onions, garlic and saute well until it changes color.

Now add the tamarind water and let it boil really well for about 7-8 minutes or until the raw smell vanishes.

Add about 4 tbsp of curry leaves powder/karuvepillai powder and mix really well.

Let it boil for another 5-7 minutes or until the gravy becomes thick and oil starts to float.

Finally add 1 tsp of gingelly oil and switch off the stove.

Awesome and delectable karuvepillai kuzhambu is ready to be enjoyed. Serve it with steamed white rice and appalam. Simple, yet delectable and healthy lunch is ready.

  • You can use store bought or homemade karuvepillai podi. I have used homemade karuvepillai podi.
  • Adjust the spice level according to your taste and according to the karuvepillai podi you are using.
  • I suggest you use only gingelly oil/nallaennai when you make this gravy, if it is not available then replace it with sunflower oil.
I will post my mom’s special karuvepillai podi in my upcoming post.

Other South Indian Kuzhambu varieties that might be of your interest...

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

Thank you all for visiting my website, please come back again for simple, healthy and delectable recipes of South India.

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Until then I am signing off…


  1. So delicious akka... while imagining itself with hot steamed rice and appalam ... really mouthwatering

  2. Healthy , yummy and easy dish with rice :)

  3. Quick and easy...Looks really good.

  4. This karuvepillai kuzhambu sounds delicious dear..yumm !!

  5. I shall try this curry leaves scented curry next week. I bet my other half will love it. Glad to see this dish, at least I don't have roll my head on what to cook for him.

  6. I always thought south I South india curry means sambar and rasam but never thought there us so many varieties of curries
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  7. Thats a simple kuzhambu ..Looks tempting priya

  8. Can imagine the smell of this flavourful curry from here. Superb healthy curry.

  9. This is new for me...thanks for sharing this yummy dish...

  10. This is new for me...thanks for sharing this yummy dish...

  11. nowadays not just bachelors dear, even house wifes need such easy recipes to help themselves once in a while!!! :)

  12. KALAKKITINGA Priya ......I love this kuzhambu ..... it was really really super

  13. flavorful kuzhambu, looks delicious.

  14. Just a bowl of rice is enough for me to enjoy this flavourful kuzhambu..;

  15. Looks very healthy and amazingly flavorful Kuzhambu..

  16. kariveppilai kulambu looks very nice and colourful.


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Priya Anandakumar



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