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-Karuveppilai Thogayal
Prep Time : 5 mins
Cook Time : 5 mins
Serves:2
Recipe Category:
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Serves:2
Recipe Category:
Recipe Cuisine: South Indian
Author:Padhu Sankar 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
Preparation
Remove the curry leaves from the stem. Wash the leaves well and drain the water completely.
Method
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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Gr8 recipe padhu you can even use a little black pepper and tur dal and coconut tastes even better
Simple yet delicious
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.
Very delicious and also very nutritous
excellennt padhu
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
Today I prepared karivepila podi. It came out very well and yummy.
Usually, in Malaysia, we add some ginger,onion,garlic and some fresh grated coconut.But this recipe is very simple yet tasty!
Should we really use the mustard before grinding ? Doesn't it change the flavor ?
Not necessary but if you add it doesn't change the flavor as it is just 1/2 tsp.
Yummy chutney I had… Thanks a lot for giving good propionate of ingredients
Your recipes are easy to follow.i refer to them often.made karuvepilai thogayal and keerai moarkootu
how long can it be stored in the refrigerator? thanks for letting me know.
Can be kept in the refrigerator for 3-4 days.
What is hing mentioned. In the recipe
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.
I have made karuveppilai podi, following your recipe. It tasted awesome. Today, I will try this karuveppilai thogayal. I am sure it will be wonderful too. Thanks Paddu.
Where is the +1 button to share?? I do not see it.
You will find at the end of the post.
Just made this exactly as directed, except I used 1 red chilli. Deelicious. Thank you.