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Thursday, May 15, 2014


        My mother in law makes this tastiest kulambhu ,we two(me and MR.K) love it a lot(my daughter has a sweet tooth) .She makes a lot of tastiest meals ,I wanted to try all of hers but didn't get a chance to try them.One fine day i asked her about this karuvepilai kulmabhu recipe(because curry leaves are rich in iron ) .With lots of nutritional value this kulambhu scores the best among the gravies similar to it .
         I almost made this gravy 4-5 times now and it is the tastiest kulambhu you ever have .With a mild curry of your choice your lunch will be the best ever.You can pack this for your two days train journey also to eat with your packed rice and idlies.
     Curryleaves are very rich in iron and folic acid which helps fight anaemia etc.It is the remedy for early ageing (greying of hair ).Curry leaves have many more health benefits,if you want more about it check here.

Interested in more tangy gravies for rice check

Vengayam vellaipoondu kulambhu(shallot-garlic gravy)
Kathirikai -Murungaikai Kulambhu(drunstick -brinjal gravy)
Meen kulambhu(fish gravy)

Preparation time:5 min
Cooking time:15-20  min

  • 1 tbsp gingelly oil( increase is you wish)
  • 1 large onion(substitute with 12 pods of shallots/chinna vengayam)
  • 1 tomato (1/2 large country tomato)
  • 2 garlic pods.
  • Salt as required.
To grind:
  • 1 handful curry leaves/karuvepilai
  • 2 tbsp coconut
  • 1/2 tsp black pepper/milagu
  • 1/4 tsp jeera /cumin
  • 1 1/2 tsp sambhar powder(adjust the spice level because we are adding pepper too)
  • 1/2 tsp tamarind paste/puli
To temper:
  • 1 tsp mustard seeds/kadugu
  • 1 tsp urad dal/uluntham paruppu
  • 1/2 tsp fenugreek seeds/vendhayam
  • Saute the curry leaves for a min or two until the raw smell goes off .
  • Grind together coconut,curry leaves,pepper,jeera,sambhar powder,tamarind to a smooth paste.
  • Heat the saute pan and add oil to it.
  • Temper the oil with items "to temper".
  • Add onions and garlic and saute it until the onions are translucent.
  • Add tomatoes and cook them thorough.
  • Add the ground paste and add required salt when it boils check the heat and salt .
  • Keep the flame low and cook until the oil gets separated .
  • Yummiest curryleaves gravy is ready to be served with rice.


  • Curry leaves should be sauteed for a min or two only otherwise it will be fried and you don't feel like eating fresh curry leaves kulambhu
  • Kulambhu will be thick because we added coconut to it .So add enough water to make it to right consistency.
  • Adjust the spice ,tanginess and salt according to your taste (we are adding pepper and sambhar powder )
  • If you don't have fresh curry leaves substitute with 1 tbsp of curry leaves powder.
  • Substitute onions with shallots /chinna vengayam/Irulli .Taste will be authentic (much better) if you use shallots .

Linking it to Harinis bloganniversary event giveaway.

1 comment:

  1. This kozhumbhu is my all time fav. With the spice from pepper and the tang from tamarind, it's delicious!


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