Garlic Pepper Curry Leaf Gravy

Garlic Curry Leaves and Pepper Kozhambu (Gravy)

Kozhambu or Gravy may be liquid or semi solid in consistency
This dish is mainly an accompaniment with rice or if made solid can be spread on toasts as well!!
Curry Leaves have been added to this garlic and pepper gravy for more medicinal value!!

Raw Garlic, an absolute YES for new mothers!!!!
Garlic is highly nutritious, helps in managing bad cholesterol, low in calories, packed with anti oxidants, combats the common cold!!
Above all it is said to stimulate breast milk after child birth!!!

Pepper is a remedial herb, which is packed with anti oxidants and rich in vitamins and minerals
The addition of Fenugreek seeds in this recipe is to assist in the production of breast milk for new mothers

Curry Leaf is the wonder leaf which is rich in medicinal value and has been added as a special twist to this gravy.
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

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


1-2 Cups of Loose Fresh Curry leaves (without the stalks)
7-8 Large sized raw and peeled cloves of Garlic
Tamarind (Size of a Large Lemon ) – soaked in half a cup of hot water
10 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
2 Tsp Fenugreek Seeds
Handful of  Black Peppercorn
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Garlic Pepper Gravy

Garlic Curry Leaves & Pepper Kozhambu


Heat 2 tablespoons of oil in the pan
Add the mustard seeds, fenugreek seeds, peppercorn and asafoetida
When the fenugreek seeds turn a little darker, add the fresh bunch of curry leaves and sauté for a few minutes
Add the Raw cloves of Garlic
Cool and grind the above with the tamarind soaked in water
Add salt and grind into a soft mixture (adding just enough water if necessary to make it into a paste )
The soaked tamarind with the water may also be sufficient to make into a smooth paste
Heat the remainder 8 tablespoons 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 and solidifies

The dish 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:  Red Chillies may also be used if it is not consumed by new mothers –
Fresh curry leaves is preferable but dried leaves can also be used!!