Thursday, February 6, 2014

Karuveppilai Thogayal/Curry Leaves thogayal

Karuveppilai Thogayal

Karuveppilai/ Curry Leaves Thogayal / chutney is very traditional and very Popular in the south. It is quite simple to make. In my home I used to make Karuveppilai Podi and stock these powders at home. This thogayal and Karuveppilai Podi has such a wonderful aroma and tastes heavenly, when mixed along with ghee / gingely oil and hot steamed rice.This can be had with idli, dosa also.


Fresh Curry leaves: 1 cup

Dry Red Chillies: 4
Urad Dal-2 tbsps
Pepper-1/2 tsp

Asafoedita: A pinch

Tamarind:-very small sized   

 Salt as per taste

Water: little

Oil: 2 tsps

1.Wash and dry the curry leaves on a kitchen tissue or towel to absorb the moisture 
2. In a small kadai, add 1 tsp oil and roast the uraddal, Pepper red chillies till the dal turns light golden colour. Keep this aside out of the kadai.
3.In the same kadai, add 1 tsp oil again, heat it on sim and add the curry leaves and fry till it turns light crispier. Immediately switch off the stove and transfer the contents to a mixie and allow it to cool for few minutes.

4.  Now grind the curry leaves alone first till it becomes tiny pieces for one or two whips and

 add the roasted dal,Pepper red chillies along with salt, asafoedita and tamarind bit and grind again adding water very little by little

5. The mixer ingredients should be like a thick ball. You should grind it like a firm mass by adding water very little by little. If the water goes little more also, it will become like a paste.

6..Remove the contents out of the mixie and using your hand, make it like a shape of a dough / ball like and store it in a vessel and serve.with Hot Rice.