Curry Leaf Kozhambu (Gravy)

Ever wondered about the goodness of consuming the wonderful cooked Curry Leaf when thrown into curries and gravies as a garnishing!!! It is not a myth that Curry Leaf is good for hair growth, retains the colour of the hair and prevents premature falling of  hair  as well!!

Curry Leaf is the wonder leaf which is rich in medicinal value.  It is widely used in South Indian cuisine.  It is a good remedy for nausea and indigestion.  It lowers Cholesterol and controls blood sugar levels
A dash of asafoetida powder in a glass of buttermilk with crunched curry leaves is the best drink to alleviate any stomach queasiness or indigestion.

It is known as Karuvepillai in Tamil Nadu, Karuvepaaku in Andhra Pradesh and Kadi Patta in the Northern Parts of India….. 

This gravy can be bottled and stored in an air tight container in the fridge and lasts for a couple of weeks if stored well!!

Ingredients to serve 6 people

4-5 Cups of Loose Fresh Curry leaves (without the stalks)

Small Lime Size Tamarind
2 Cups of  Water
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Fenugreek Seeds
2 Tsp Black Peppercorn
3-4 Red Chillies
A handful of Raw Peanuts (for some crunch)
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Karuvepillai Kozhambu

Curry Leaf Kozhambu (Gravy)


Heat 4 tablespoons of oil in the pan
Add the mustard seeds, fenugreek seeds, red chillies, peppercorn, raw peanuts and asafoetida
When the fenugreek seeds turn a little darker, add the fresh bunch of curry leaves and sauté for a few minutes
Cool and grind the above with the tamarind and salt into a soft mixture (adding just enough water to make it into a paste )
Heat the remainder of the oil in a pan
Fold the mixture into it, add the remainder of the water and cook on medium heat for 10-15 minutes till it reduces to almost half the quantity.

The gravy is ready to be served – A couple of tablespoons per person may be served to eat as an accompaniment to rice and dal.  This gravy can be mixed with plain cooked rice and eaten as well and is known as Curry Leaf Rice or Karuvepillai Saadam (Rice) in Tamil Nadu!!  Curry Leaf Chutney or thogayal is delicious too and cooked in a very similar way but it is not a gravy!

Note:  The number of red chillies can be increased or decreased to suit the palate of the individuals.
Fresh curry leaves is preferable but dried leaves can also be used!!




  1. Sudha d'Unienville says:

    Oh darling! Thank you SO very much for creating this corner :-)) Mum struggled when I visited and this would have been invaluable to her. You are a fab sister!! Xxx

    • Shobha Krishnan says:

      Hi Sudha Am so glad that this will be useful to you – I will add more to this corner as and when i include more recipes……..! Will appreciate your feedback at any time!