Sambar / Rasam / Kuzhambu Varieties.

Karivepalai Kuzhambu. ( Curry Leaves roasted , ground and simmered in a tamarind gravy)

Karivepillai Kuzhambu.
Karivepillai Kuzhambu.

This Karivepilai Kuzhambu is a great option on a day when you dont feel like going for simple home cooked satvik food. Many times I take this option on a sunday afternoon for lunch as its filled with pepper and curry leaves, both of which act as a cleanser for the stomach. Teamed with Milagu Jeeraga Rasam and Simple Beans Poriyal, its an awesome sunday lunch option.


1 1/2 Tsp Urad Dhal

2 Red Chillies.

1 Tsp Black Pepper.

1/2 Cup Curry leaves packed.

2 Cups Tamarind Water.



To Season:

1 Tsp Bengal Gram.

A few Curry Leaves.

1 Tsp Mustard Seeds.


  • Wash the curry leave, pat them dry with a kitchen towel and allow to air dry for a few minutes.
  • Roast the first three ingredients in about a spoon of gingely oil- Red Chillies, Pepper and Urad Dhal on a medium flame until you see them turn light brown and there is a gentle aroma.
  • Add the washed and dried curry leaves and quickly turn down the flame.
  • Pulse the roasted ingredients in the mixer until you get a coarse powder. Set asided.
  • In a kadai, add about 2-3 tbsp of gingely oil and season with bengal gram and curry leaves. Add the tamarind water and the required amount of asfoetida, salt and turmeric powder.
  • Add the pulsed powder and allow to simmer on a medium flame until the raw smell goes and some of the water evaporates and the kuzhambu thickens.
  • When its cooked, dilute about 1/4 cup of water with a spoon of rice flour and mix it well. Add this to the kuzhambu for the thickening of it.

One thought on “Karivepalai Kuzhambu. ( Curry Leaves roasted , ground and simmered in a tamarind gravy)

  1. Tried this! Turned out’s actually quite easy to make with the step by step guidance!!! Thanks a lot:)

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