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….

Ingredients

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

For Tempering

Gingelly oil/Nallaennai	3 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Fenugreekseeds/Vendhayam	½ tsp

Preparation time: 15 minutes                             Recipe Category: Main Course

Cooking time: 20 minutes                                    Recipe Cuisine: Tamil Nadu, India

Serves: 6-8

Author: Priya Anandakumar

Other Karuvepilai/Curry Leaves that might of your interest...

Karuvepilai Chutney/Curry Leaves Chutney

Karuvepilai Thokku/Curry Leaves Thokku

Karuvepilai Thogaiyal/Curry Leaves Thogaiyal/Thuvaiyal

Karuvepilai Podi/Curry Leaves Powder

Karuvepilai Kuzhambu/Karuvepilai Poondu Kuzhambu/Curry Leaves Gravy

Bachelors Karuvepilai Kuzhambu [No Grinding]

Method

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.

Suggestions:

• 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...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]
Poondu Kuzhambu/Garlic Kuzhambu

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy
Karuvepillai Podi/Curry Leaves Podi
Vendhaya Kuzhambu

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brinjal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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