Karuveppilai thogayal, Learn how to make curry leaves 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 makingthis. Kuzhambu and podi is made at home often, but thogayal is a great way to include this in our everyday menu.
Amma makes this, but never learnt from her. Mami makes only inji thogayal and paruppu thogayal. Somehow wanted to try it, may be that I am seeing grey hair very frequently these day, which makes me worry 😉
Top tip
For any thogayal, it tastes perfect if we use lots of chilli and tamarind plus salt to balance it. This ensures the raw smell of the leaves is not there.
I have used little bit of mint and coriander too for adding more flavor. 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 lot of coriander for more enhanced flavor, 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.
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Recipe card
Curry leaves thogayal recipe
Ingredients
- 1 cup Curry leaves tightly packed
- 1 tablespoon Tamarind
- 12 Red chilli
- 1 tablespoon Urad dal
- ½ teaspoon Jaggery
- ⅛ teaspoon Asafoetida
- 2 teaspoon Oil
- Salt
- ¼ cup mint & coriander leaves loosely packed
Instructions
- Take cleaned curry leaves, coriander and mint leaves. Keep 12 red chillies, 1 tablespoon of urad dal, 1 tablespoon tamarind, ½ teaspoon jaggery, ⅛ teaspoon asafoetida and salt ready.
- Heat 2 teaspoon 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 tablespoon of water if needed in while grinding.
- Transfer to a serving bowl. Can be used for 3-4 days when stored in refrigerator.
Video
Notes
- 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.
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 tablespoon of urad dal, 1 tablespoon tamarind, ½ teaspoon jaggery, ⅛ teaspoon asafoetida and salt ready.
- Roast
Heat 2 teaspoon 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.
- Grind
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 tablespoon of water if needed in while grinding.
- Store
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.
Krithika
Looks yummy. Will try. Thank you
Raks Anand
Thanks a lot 🙂
Sri
Good
KG
Tried it many times. Every time it turns out to be very tasty. Healthy and easy way to include curry leaves. Thanks a lot for sharing the recipe!!!
Raks Anand
Thank you so much 🙂
Vanitha
Excellent and simple method everyone can make it easily at home good for health and tasty too thanks Dear Rak Anand
Raks Anand
Thank you 🙂
Sujatha
Hi Raji, I love your recipes and this one was also v good. Additionally, after grinding, I fried the thogayal in some oil. Makes it tastier and lasts longer. Best wishes!
Raks Anand
Thanks a lot Sujatha, My mom does fry in oil at times for storing long. I will try sometime too.