Karuveppilai Thogayal Recipe | Curry Leaves Thuvayal

Feeding nutritious food for kids is usually all moms blue, so am I. I am much concerned about their hair maintenance, so started some precaution measure to prevent hair loss and grey hair. For that I chose an inexpensive and very common natural health benefits provider who stays fresh in most of our backyard. Its none other than

Curry Patta / Karuveppilai ie Murraya koenigii . Not only its good to stimulate hair growth it gives so much other healthy benefits which I am going to discuss in my next post Homemade Curry leaves Powder (Recipe Soon). When we add sprigs in day to day cooking they just ignore and keep it separately in the corner of the plate. So that’s the reason behind this Karuveppilai Thogayal / Chutney and it goes very well with rice and ghee combo or Tiffin Varieties. Also stay tuned for upcoming Healthy Recipes.

PS : I am not a doctor or nutritionist or sponsor of anything mentioned here in this post, Just sharing my thoughts and benefits that happened to us.

Ingredients

Fresh or Dried Curry Leaves – 3 Tbsp or Curry Leaves Powder – 1 to 1.5 Tbsp
Small Onion – 5 Numbers Or Equivalent Big Onion (chopped)
Green Chili – 2 -3 Small Finger Size
Garlic – 3 Numbers
Chana Dal – 1 Tbsp
Tamarind – Small Gooseberry Size
Salt and Oil – As Needed
1/2 tbsp Urad Dal and 1/2 tsp Mustard Seeds for tempering
Shredded Coconut – 1.5 Tbsp

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Variations

• You can use red chili or chili flakes instead of green chili.
• You can skip tamarind completely for a unique taste or add 1 small size tomato saute after onion turns golden brown.

Method

• Soak tamarind in warm water.
• In 1.5 tbsp oil add chana dal fry till light golden brown.
• Then add roughly chopped garlic , green chili’s and chopped onion.
• Add a 1/2 tsp salt so onion caramelizes soon.
• Saute till they turn tender (Pic 1) and onion changes golden brown .
• Finally add soaked tamarind (not its water) and dried curry leaves or its powder (Pic 2).
• Mix all together for a while say 2 minutes in medium flame and remove from flame.

• Allow to cool completely and then add coconut and grind (Pic 3) to fine paste (Pic 4).
• The thogayal we prepare has thick consistency, so dilute it as per your need.
• For diluting you may add fresh water or the water that used to soak tamarind.
• Finally temper mustard seeds in hot oil, saute urad dal to golden brown and add it to the chutney.
• Serve with Rice or Tiffin Varieties like shown here in the pictures.

Recipe Card

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Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Course: Side Dish

Cuisine: Indian

Servings: 5

Author: Sangeetha Priya

Ingredients

• Fresh or Dried Curry Leaves – 3 Tbsp or Curry Leaves Powder – 1 to 1.5 Tbsp
• Small Onion – 5 Numbers Or Equivalent Big Onion chopped
• Green Chili – 2 -3 Small Finger Size
• Garlic – 3 Numbers
• Chana Dal – 1 Tbsp
• Tamarind – Small Gooseberry Size
• Salt and Oil – As Needed
• 1/2 tbsp Urad Dal and 1/2 tsp Mustard Seeds for tempering
• Shredded Coconut – 1.5 Tbsp

Instructions

1. Soak tamarind in warm water.
2. In 1.5 tbsp oil add chana dal fry till light golden brown.
3. Then add roughly chopped garlic , green chili’s and chopped onion.
4. Add a 1/2 tsp salt so onion caramelizes soon.
5. Saute till they turn tender and onion changes golden brown .
6. Finally add soaked tamarind (not its water) and dried curry leaves or its powder.
7. Mix all together for a while say 2 minutes in medium flame and remove from flame.
8. Allow to cool completely and then add coconut and grind to fine paste.
9. The thogayal we prepare has thick consistency, so dilute it as per your need.
10. For diluting you may add fresh water or the water that used to soak tamarind.
11. Finally temper mustard seeds in hot oil, saute urad dal to golden brown and add it to the chutney.
12. Serve with Rice or Tiffin Varieties like shown here in the pictures.

Recipe Notes

1. You can use red chili or chili flakes instead of green chili.
2. You can skip tamarind completely for a unique taste or add 1 small size tomato saute after onion turns golden brown.
3. And the leftovers can be just mixed in any tomato based kurma or in kuzhambu varieties.

Notes

• You can use red chilis instead of green and tomato instead of tamarind…make sure you add right proportion of chilis and sourness to this thogayal to make it best.
• And the leftovers can be just mixed in any tomato based kurma or in kuzhambu varieties.