13 December 2012,22:47 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Dry roast the red chillies, peppercorns, asafetida powder, black gram dhal and rice. Add the curry leaves and tamarind and grind to a fine paste. Use very little water.
  • Dissolve the ground paste in 2 cups of water and salt and set it aside.
  • Heat the oil. Add the ingredients for tempering. When the mustard seeds splutter, add the dissolved paste and simmer till the kuzhambu thickens.
  • Serve hot with rice and roasted papads.


Spice Paste

  • 1 teaspoon black gram dhal
  • 2 teaspoon uncooked rice
  • A lime-sized tamarind ball
  • About 20 - 30 curry leaves
  • 6 dry red chillies
  • 1 teaspoon black peppercorns
  • 1 teaspoon asafetida powder
  • Salt to taste


  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 2 tablespoon Cooking oil
  • 1 dry red chilli, halved

1 comment for “Karivepilai Kuzhambu (Curry Leaf Kuzhambu)”

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