Curry Leaves Kuzhambu

This kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.
Also See: Curry Leaves Pottukadalai Chutney, Curry Leaves Rice, Curry Leaves Powder

  • Curry leaves Rice

    Cooks in 70 minutesDifficulty: Easy

    A flavored rice made with curry leaves and garnished with cashew nuts.

  • Curry Leaves Pottukadalai Chutney

    Difficulty: Easy

    Curry leaves pottukadalai chutney is a delicious South Indian chutney made with curry leaves, roasted gram dal (pottukadalai), green chilies, garlic, tamarind, and salt.

  • Curry Leaves (Kariveppilai) Powder

    Difficulty: Easy

    Discover the perfect accompaniment for your Idli and Dosa – a flavorful curry leaves powder. Enhance your meals with this versatile spice blend. This can also be sprinkled over any Vegetable Poriyal.

Curry Leaves Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.


  • 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

  • Asafoetida 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 to make two cups of tamarind juice.
  • In a pan, heat one teaspoon of oil and fry thurvar dhal, bengal gram dhal, pepper, coriander seeds and red chillies separately.
  • To the same pan, add the curry leaves and fry for a while before removing. Combine the fried dhals, chillies, coriander seeds, curry leaves and asafoetida powder and grind to a fine powder.
  • Separately, grind the coconut to a fine paste.
  • In a pan, heat the remaining oil and when hot, add mustard. When it starts popping, add fenugreek and fry till it turns a golden yellow color. (Fenugreek can burn easily, and if over fried, can become bitter).
  • Add the tamarind water and turmeric powder, and then mix in the ground dhal powder. Stir well, close the lid and bring to a boil.
  • Once boiling, add the coconut paste and add a little water if necessary. Stir once again and let it cook in low flame until it thickens.


  • Few Garlic flakes and sambar onions can also be added while seasoning.


  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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