Curry leaves thogayal recipe
Learn how to make karuvepillai thogayal, delicious without any raw green smell of curry leaves. Full video, stepwise pictures post.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 cup Curry leaves tightly packed
- 1 tbsp Tamarind
- 12 Red chilli
- 1 tbsp Urad dal
- 1/2 tsp Jaggery
- 1/8 tsp Asafoetida
- 2 tsp Oil
- Salt - as needed
- 1/4 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, 1/2 tsp jaggery, 1/8 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 1/4 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.