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Thursday, February 6, 2014

Curry leaves Thuvaiyal-Karuveppilai Thogayal Recipe

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/curry leaves thogayal which can be had with idli, dosa as well as with rice. Now to the easy recipe-

Curry Leaves Thuvaiyal

Curry Leaves Thuvaiyal-Karuveppilai Thogayal

Curry Leaves Thuvaiyal-Karuveppilai Thogayal

 Prep Time : 5 mins
 Cook Time : 5 mins 
 Recipe Category
 Recipe CuisineSouth Indian

   Ingredients needed

   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
   Salt needed


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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  1. Gr8 recipe padhu you can even use a little black pepper and tur dal and coconut tastes even better

  2. I have tried several such recipes of Curry Leaves from Padhu;s kitchen. All were very tasty. No doubt this will also be a best recipe.

  3. Very delicious and also very nutritous

  4. I always refer your website for authentic preparations. All your recipes are very much comes good whenever I try. The proportions of the ingredients and the methods are the key to your recipes. Thank you very much

  5. Today I prepared karivepila podi. It came out very well and yummy.

  6. Usually, in Malaysia, we add some ginger,onion,garlic and some fresh grated coconut.But this recipe is very simple yet tasty!

  7. Should we really use the mustard before grinding ? Doesn't it change the flavor ?

    1. Not necessary but if you add it doesn't change the flavor as it is just 1/2 tsp.

  8. Yummy chutney I had... Thanks a lot for giving good propionate of ingredients

  9. Your recipes are easy to follow.i refer to them often.made karuvepilai thogayal and keerai moarkootu

  10. It was a bit bitter😥😥 everytime I'll close my eyes n follow ur recepie but today all went upside down...

  11. how long can it be stored in the refrigerator? thanks for letting me know.

  12. What is hing mentioned. In the recipe

  13. It is a dried latex extracted from dried sap of the stem and root of a plant. It is used as spice in many dishes. It aids in digestion.


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