CURRY LEAVES THUVAIYAL|KARUVEPPILAI THOGAYAL RECIPE

As I mention in all my thogayal posts, my MIL is an expert in making thuvaiyal recipes. Thogayal is nothing but deeply spiced, tangy chutney for rice. My MIL used to make thogayal with almost all the greens and vegetables. Check this link for our varieties of thogayal recipes. All are very easy to make and tastes delicious. I am very much thankful to her for teaching me these yummy varieties. We usually mix this chutney with plain rice topped with gingely oil. It also goes well with curd rice. Sendhil loves thogayals like anything. Mostly I pack 3 varieties of thogayal rice for his lunch box along with papad & buttermilk. He can happily have it for all the seven days too. My MIL usually says, for any thuvaiyal to be tasty, the secret lies in the quantity of red chillies & tamarind. Both should be balanced else thogayal may become either tangy or spicy sometimes bitter too. Usually urad dal is added for yield. It is completely optional. Do try this healthy karuveppilai thogayal recipe and let me know your feedback. Ok, let me move on to the recipe..

Check out my curry leaves gravy and curry leaves podi with the health benefits of curry leaves if interested !

Curry leaves thuvaiyal/Karuveppilai thogayal

Curry leaves thuvaiyal/Karuveppilai thogayal Curry leaves thogayal recipe to mix with plain rice – simple n yummy dish !

Cuisine: Indian

Category: Thogayals

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

To roast

Cooking oil – 1 tbsp
Red chillies – 2 – 4 nos ( 2 if big and spicy chilli)
Urad dal – 1 tbsp
Curry leaves – 1 cup
Tamarind – Small gooseberry size
Jaggery – a small piece
Salt & water – as needed

METHOD

In a kadai,heat oil and roast the urad dal & red chillies.When dal turns golden brown, remove and set aside OR add curry leaves, simmer the flame completely and saute well till leaves shrink.
Add tamarind, give a toss and switch off the flame. Grind it to a smooth paste adding jaggery &required water. Add less water while grinding to get a thick paste.( sometimes I use mixie and sometimes with ammi kal / grinding stone based on powercut ) The main picture is the one ground using ammikal.

Enjoy with plain rice or curd rice !!

Note

Roasting curry leaves is a must otherwise it gives a raw smell.
Adjust the quantity of chillies based on the spice level you need.
Consistency of thogayal varies for grinding in mixie or ammi kal. U can make a very thick paste if you use ammi kal.

Mix with plain rice topped with sesame oil and enjoy with vadagam !!