Karuvepilai kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 1 bunch - curry leaves
  • lemon size - tamarind
  • 1 tbsp - red gram
  • 1 tbsp - Bengal gram dal
  • 5 - red chillies
  • 1 tbsp - black pepper
  • 1 tsp - mustard seeds
  • 1 tsp - fenugreek seeds
  • a pinch - asafoetida
  • a pinch - turmeric powder
  • 2 tbsp - grated/shredded coconut
  • oil for frying
  • salt to taste

How to Make Karuvepilai kuzhambu

  • Soak tamarind in hot water and make a paste out of it.
  • Dust particles has to be removed using filter.
  • Keep other ingredients ready.
  • Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, Bengal gram dal, curry leaves and grind them to a powder once it is cooled.
  • Grind coconut to a paste.
  • Care must be taken not to fry fenugreek for long since it will taste bitter.
  • Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilli and tamarind paste and required water and salt.
  • Mix them well.
  • Add turmeric powder and the grinded powder.
  • Finally add grinded coconut.