Learn how to make karuvepillai thogayal, delicious without any raw green smell of curry leaves. Full video, stepwise pictures post.
I make kothamalli thogayal very often. Next is paruppu thogayal, Mint leaves thogayal is rare. I have to say this is the first time or may be second time making karuvepillai thogayal. Kuzhambu and podi is made at home often, but thogayal is a great way to include the healthy curry leaves in our everyday menu.
Amma makes karuveppilai thogayal, but never learnt from her. Mami makes only inji thogayal and paruppu thogayal. Somehow wanted to try karuvepillai thogayal, may be that I am seeing grey hair very frequently these day, which makes me worry 😉
I have used little bit of mint and coriander too for adding more flavour. But majority is curry leaves. You can skip mint, coriander and use any one or skip both. I at times feel mint thogayal needs a not of coriander for more enhanced flavour, so thought I will add for curry leaves thogayal too.
Also I had lots of coriander and mint leaves to finish after I got big bunches of both. Even though I made green chutney, had more remaining. Afraid of wasting so, using in all ways.
Curry leaves thogayal recipe
- 1 cup Curry leaves tightly packed
- 1 tbsp Tamarind
- 12 Red chilli
- 1 tbsp Urad dal
- ½ tsp Jaggery
- ⅛ tsp Asafoetida
- 2 tsp Oil
- Salt – as needed
- ¼ cup mint & coriander leaves loosely packed
- Take cleaned curry leaves, coriander and mint leaves. Keep 12 red chillies, 1 tbsp of urad dal, 1 tbsp tamarind, ½ tsp jaggery, ⅛ tsp asafoetida and salt ready.
- Heat 2 tsp of oil in a kadai and add asafoetida, red chilli and urad dal to it. Roast until the dal turns golden.
- Add curry leaves, coriander and mint leaves, tamarind and switch off the flame. sautee in the heat from kadai itself.
- Remove the roasted items in a plate and set aside for cooling.
- Add salt, jaggery and ¼ cup water and grind to a coarse thogayal. Wipe down the sides in between for even texture. Add one or two more tbsp of water if needed in while grinding.
- Transfer to a serving bowl. Can be used for 3-4 days when stored in refrigerator.
- Remove from the kadai as soon as the curry leaves are sauteed. If you leave it in kadai itself, it might go brown in colour.
- Use fresh curry leaves, otherwise will not get good results.
- Solid asafoetida is best for thogayals.
- Jaggery balances the heat. Do not add more, the measurement given wont turn the thogayal sweet.
- Balance the tamarind, red chilli and salt for perfect taste.
How to make Curry leaves thogayal step by step:
Time needed: 20 minutes.
Curry leaves thogayal is an efficient way to consume curry leaves in our everyday menu.
- Gathering ingredients
Take cleaned curry leaves, coriander and mint leaves. Keep 12 red chillies, 1 tbsp of urad dal, 1 tbsp tamarind, ½ tsp jaggery, ⅛ tsp asafoetida and salt ready.
Heat 2 tsp oil in a pan, add asafoetida, red chilli, urad dal first and roast until urad dal turns golden.
- Add leaves
Switch off the stove and add cleaned curry leaves, coriander, mint leaves. Add tamarind and sautee for a minute.
Add salt, jaggery and ¼ cup water and grind to a coarse thogayal. Wipe down the sides in between for even texture. Add one or two more tbsp of water if needed in while grinding.
Transfer to a serving bowl. Can be used for 3-4 days when stored in refrigerator.
Mix with cooked rice, sesame oil or have it with curd rice.