Karuveppilai Kara Kulambu [Curry Leaves Kara Kulambu]

Hotel Idli Sambar By

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Idli, Dosai, Rice, Chapathi | Type : Gravy, kulambu, Curry, Masala.


  • Curry leaves - 1 cup
  • Small onion - 6 [finely chopped]
  • Tamarind extract  - 2 tbsp
  • Curry leaves - 1 for seasoning
  • Red chilli powder - 1 tbsp
  • Turmeric powder - ½ tsp
  • Urad dal - 2 tbsp
  • Salt  to taste
  • Oil - 2 tbsp


  • Heat oil in a pan, add urad dal sauté gently. Urad dal turned light brown transferred to a plate leave it cool. Add 1 tbsp of oil in a same pan add 1 cup of curry leaves sauté gently for 1 min turn off flame leave it for cool.
  • Grind urad dal and curry leaves to fine paste.
  • Heat oil in another pan then add mustard seeds. Once mustard seeds cracks add chopped onion sauté well. Onion turns light brown add curry leaves, red chilli powder, turmeric powder and salt mix well
  • Add curry leaves paste then cook well. Then add tamarind extract mix well. Once raw smell out of tamarind extract boil it for 2 minutes then turn off flame.
  • Serve hot with rice, chapatti, nan, idli, doasi, utthapam, paper roast etc.


  • Don’t overcook curry leaves as it loses color, nutritional value and taste


  • You can add 2 tbsp of curry leaves powder for more aroma
  • Add lemon juice for digestion at the end of cooking

Kari patta curryKari patta curry

Curry leaves masalaCurry leaves masala

Karuveppilai kuzhambuKaruveppilai kuzhambu

Karivepaku curryKarivepaku curry

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