Curry Leaves Kuzhambu


  • Curry Leaves – a handful
  • Thuvar Dhal – 2 tablespoon
  • Bengal gram dhal – 1 teaspoon
  • Red Chillies – 5
  • Coriander seeds – 1 tablespoon
  • Pepper – 2 teaspoon
  • Coconut gratings – 2 tablespoon
  • Tamarind – Lemon size
  • Turmeric Powder – ½ teaspoon
  • Asafotida Powder – ½ teaspoon
  • Oil – 2 tablespoon
  • Mustard – ½ teaspoon
  • Fenugreek – ½ teaspoon
  • Salt – 2 teaspoon or as per taste

Soak tamarind and salt in a cup of water and squeeze out the juice and make 2 cups of tamarind juice.
In a kadai put one teaspoon oil and fry thurvar dhal, bengal gram dhal, Pepper, coriander seeds and red chillies separately. Same kadai add the curry leaves and fry for a while. Remove. Mix fried dhals, chillies, coriander seeds, curry leaves and asafotida powder and grind to a fine powder. Grind coconut separately to a fine paste.
In a kadai put the remaining oil and when it is hot add mustard. When it pops up add fenugreek and fry till it turns golden yellow. (Fenugreek normally fry very past and if it is over fried, tastes very bitter). Add tamarind water along with turmeric powder and ground dhal powder. Stir well. Close with lid and bring to boil. When it starts boiling, add the coconut paste and add little water if necessary. Stir once again and let it cook in low flame till it thickens.
Note: Few Gralic flakes and sambar onions can also be added while seasoning.
Also See: Curry Leaves Kadalai Chutney, Curry Leaves Rice, Curry Leaves Powder


  1. Am definitely trying this out!! 🙂

  2. Greetings!
    If I have to use tamarind paste instead of tamarind, should I reduce the quantity you have mentioned?
    Pls let me know.
    Thanks much!

  3. Hi,
    Thank you for visiting my site. Normally when you soak and squeeze lemon size tamarind, you will get half cup thick tamarind juice. If you use tamarind paste, put one tablespoon paste in a cup and add little water and make thick paste and use it in the above kuzhambu. You can taste the kuzhambu when it is boiling and if require you can add little more paste and allow to boil for some more time. Since the paste will differ from brand to brand, better use little quantity first and check for taste and then add if you require more.

  4. snehasathiyam

    Actually am new to cooking. I like ur site very very much. I have planned to try all the recipes here. This curry leaves kuzhambu is too good.

  5. Thank you Sneha Sathiyam.

  6. Hi mam, today i tried this recipe and it tastes very nice. My office colleagues appreciated very much. All credits goes to you……. Thank you very much for this site

  7. thanks a lot kamala for your all amazing recipes

  8. Hi i tried this receipe. i used very little tamarind only but the taste was very sour. Can pls tell me how to adjust the sourness in any receipe if is over.

  9. Kavitha KR

    Very useful site. Am trying your receipes one by one. Its coming up well. My family and colleages appreciated me. Thanks for your wonderful receipes. Keep going on..

  10. I tried this curry leaves kulambu mam..came very well….thank u sooooooooooooooo much

  11. Hello aunty
    Can i use dry coconut gratings? Do you any goddu pitla or goddu sambar recipe?

    Lalita hari

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