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    Home » Recipe Index » kuzhambu

    Curry Leaves Kulambu

    Posted on Feb 18, 2016 · Last Updated on Jan 26, 2022 by Sharmila Kingsly

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    Curry Leaves Kulambu is prepared with plenty of fresh curry leaves blended to a paste along with garlic and cooked to perfection.

    Curry Leaves Kuzhambu

    Curry Leaves are always a part of daily cooking in the Indian kitchen. We never use them as the main ingredient mostly. We tend to discard curry leaves in our food at times. I saw this recipe in chef Venkatesh bhat’s cookery show. From that day onwards I always wanted to try this recipe and did it finally.

    Curry Leaves Kuzhambu

    This kuzhambu is packed with tons of flavor. It has curry leaves and garlic both are the perfect combinations of flavor and health too. Garlic is very good for digestion and curry leaves are very good for hair. So come on ladies let’s give it a try !!

    Tastes best when served with white rice and any spicy fries.

    How to prepare Curry Leaves Kuzhambu

       1)     In a kadai add in a tsp of oil and saute the Curry leaves. Once they come to a shiny texture remove it and cool down
         2)In the same kadai sort the ½ cup garlic saute for 2 mins and remove to a plate.

    3)Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a little water.

          4)  Take a kadai and add oil once the oil gets hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
    5)Add in the chopped tomato and cook till they become mushy.
    6) Add in the Salt.
    7) Add in the Turmeric powder and chilli powder.
    8) Soak tamarind in water for about 15 mins and extract the tamarind water .Add in tamarind water.
    9) Wait till the water boils.
    10) Now add in the ground curry leaves and garlic paste.
    11) Simmer and cook till the kulambu consistency is reached.
     

    Tasty and healthy Karuvepilai Kulambu or Curry Leaves kuzhambu is easy to enjoy with hot rice.

    Curry Leaves Kuzhambu

    Tips & Variations

    • The actual recipe calls for deep frying the garlic and curry leaves. But I have just tossed it with a tsp of oil .You can also deep fry it.
    • The proportion of garlic and curry leaves can be altered as per your choice.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

    📖 Recipe

    Curry Leaves Kulambu
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    5 from 1 vote

    Curry Leaves Kulambu

    Curry Leaves Kulambu is prepared with plenty of fresh curry leaves blnded to a paste along with garlic and cooked to perfection with other spices.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Kuzhambu
    Cuisine: Indian
    Servings: 5
    Calories: 67kcal
    Author: Sharmila Kingsly
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    Standard 1 cup measures 240 ml

    Ingredients

    • 1 cup Curry Leaves tightly packed
    • ½ cup Garlic
    • 1 Onion
    • 2 Tomato
    • 1 tsp Red chilli powder
    • ¼ tsp Turmeric powder
    • Tamarind lemon sized ball
    • Water as needed

    To Temper

    • 1 tbsp Oil
    • 1 tsp Cumin seeds
    • 3 Red chilli
    • 5 clove Garlic

    Instructions 

    • In a pan add in a tsp of oil and saute the Curry leaves. Once they come to a shiny texture remove it and cool down. In the same pan saute the ½ cup garlic for 5 mins and remove to a plate.Allow it to cool down
    • In a Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a small amount of water.
    • In the same pan and add oil once the oil becomes hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
    • Add in the chopped tomato and cook till they become mushy and then add in the required Salt. Add in the turmeric powder and chilli powder.
    • Soak tamarind in water for about 15 mins and extract the tamarind water. Add in tamarind water. Cook till everything comes to a boil.
    • And then add in the ground curry leaves garlic paste. Mix well.
    • Simmer and cook till the Kuzhamabu consistency is reached.

    Notes

    • Goes well with rice and fryms.
    • Use Gingelly oil for cooking the kulambu .
    • Sambar powder can also be used in place of chilli powder it tastes good!

    Nutrition

    Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 16mg | Potassium: 286mg | Fiber: 1.9g | Sugar: 2.4g | Calcium: 50mg | Iron: 1mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    More kuzhambu

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      Radish Sambar |Mullangi Sambar
    • Sundakkai Kuzhambu
      Pacha Sundakkai Kuzhambu | Turkeyberry Curry
    • Chicken Bones Curry
      Country Chicken Bone Curry (Naatu Kozhi Elumbu Kuzhambu)

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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