Indian gravies

Curry leaves kozhambu (karuvepilai kozhambu)

This great tasting dish was made for my mother in law as she was suffering from extreme nausea. This dish is a typical south indian delicacy extremely nutritious and very tasty. It can be prepared and eaten the next day. Believe me it tastes even better the next day.
Curry leaves have very good health benefits..they are good in controlling diarrhoea, they control diabetes and cholesterol, good for our eyes, help in hair growth and prevents hair fall, protects liver, help in improving the haemoglobin in our blood…the list of its goodness goes on. But how many of us eat it along with our food. Most of us keep it away. The best way to have it is in this form since its taste is very delicious. I include it into our family diet atleast once in two weeks.



Curry leaves. – 1 cup
Tamarind – ball size of a medium egg
Garlic – 15 – 20 flakes
Turmeric – 1/2 tsp
Pepper powder – 1/2 tsp
Sambar powder – 3 tbsp
Salt to taste
Onion – 2 big
Fenugreek seeds – 1/2 tsp
Jeera – 2 tsp
Mustard – 2 tsp
Urud dhal – 2 tsp
Jagger – small piece


Grind the curry leaves with little water to make a fine paste and keep separately.

Wash the tamarind and soak in little warm water for 10 – 15 mins and extract the juice.

In a heavy bottom vessel heat 2 tbsp of oil. Add the fenugreek seeds when the oil is hot followed by mustard and Urud dhal.

Add in the onions, few Curry leaves, garlics and sauté till the onions are translucent, this would take about 3-4 mins.

Add the tamarind extract, ground Curry leaves, turmeric, sambar powder and enough water

Boil till the water separates and floats on top and the the gravy has become thick. It’ll take atleast 15 – 20 mins to attain that consistency.


Finally add in the jaggery and pepper powder and boil for another minute.

In another small pan add 1/2 tsp of oil. When the oil heats add 2-3 dry red chilli and little curry leaves and pour on top of the gravy. Close the vessel with a lid for 5 mins for the flavour of the dry chilli to mix with the gravy.

Serve with hot rice. This gravy tastes best the next day.


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