Curry leaves occupies a very important place in Indian Cooking. Not only it adds flavor and aroma to the dishes but also has lot of medicinal properties. Studies on curry leaves have shown that they can even help in controlling the blood glucose levels. Curry leaves can be extremely beneficial for hair and skin problems. Curry leaves oil can be prepared at home and it helps to prevent hair fall and graying. I have already posted curry leaves chutney which is a side dish for idli and dosa and does not go well with rice. Today we will learn how to make karuveppilai thuvayal which can be had with idli, dosa as well as with rice.
How to make Curry Leaves Thuvaiyal
Prep time -under 5 mins
Cook time -under 5 mins
Curry leaves - 1 cup (washed and drained)
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal -2 1/2 tsp
Red chillies - 1-2
Hing - a pinch
Tamarind - a small bit or 1/4 tsp tamarind paste
Remove the curry leaves from the stem. Wash the leaves well and drain the water completely.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and hing.
When dal turns golden brown, add the curry leaves, saute for 2-3 seconds and switch off the flame. Saute in the heat of the pan itself.
Once it cools, grind it along with needed salt and tamarind to a slightly coarse paste. Use less water for grinding. Flavorful curry leaves thogayal is ready.
Serve it with hot steamed rice, topped with a tsp of ghee or sesame seed oil. It just needs a vegetable curry or a simple kootu as a side dish.
Refer more Chutney and Thuvaiyal Varieties
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