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Instant Karuveppilai Kuzhambu

Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment this is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc.
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Course: Kuzhambu
Cuisine: Indian
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Author: Vidya Srinivasan


  • Karuveppilai Podi - 2 tbsp
  • Tamarind water - 1/3 cup
  • Water - 1 cup
  • Hing - generous pinch
  • Salt - as needed
  • Jaggery - 1/2 tsp
  • Sesame oil - 2 tsp
  • Curry leaves - few


  • Add curry leaves powder and 1/3 cup tamarind water and pulse once
  • Add 1 teaspoon of oil to the pan and when the oil is hot add curry leaves
  • Add Karuveppilai Podi - tamarind water, 1/2 cup of water mix well and cook for 5 minutes
  • Add remaining water and cook for another 5 minutes
  • Add hing and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve


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  1.  Kuzhambu thickens over time adjust the water accordingly
  2.  Kuzhambu stays good for 2-3 days like another puli kuzhambu tastes good after a day
  3.  If you are using store ground tamarind extract use 1/2 teaspoon and combine with water
  4.  Karuveppilai Podi already has salt so add little salt only for the kuzhambu
  5.  Mustard seeds and fenugreek can be tempered and added to the kuzhambu
  6. If the tamarind takes longer time to cook add extra water. Old tamarind might be strobe adjust the quantity accordingly
  7. Pulsing the tamarind and podi might make the mixie surface mess. Skip this step and combine the podi and tamarind extract in the pan
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