Karuveppilai Thokku – Curry Leaves Thokku

May 24, 2017 Chutney RecipesCondiments  4 comments

Its been quite some time since I disappeared from this space. Am slowly settling down and getting back to routine. This Karuveppilai Thokku recipe has been lying in my drafts since a long time. I had plans of posting it earlier, but u all know how busy it would be to be back home during a vacation. So after all that hungama, here I am, back with a post & a video. This Karuveppilai Thokku is an easy and healthy thokku with all the goodness of curry leaves. It can be had with hot steamed rice, curd rice, dosa & chapathi.. It is good to go during travel too..

Here is the video…

 

Now to the recipe..

 

Karuveppilai Thokku My Magic Pan

 

[Preparation Time-10 mins : Cooking Time- 20 mins ] 

Karuveppilai Thokku Ingredients:

  • Curry leaves – 2 cups (loosely packed)
  • Red Chillies – 7 or 8
  • Chana Dal – 1 tbsp
  • Urad Dal – 1/2 tbsp
  • Coriander seeds – 2 tbsp
  • Jeera – 1 tsp
  • Pepper – 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Salt – as needed
  • Tamarind paste – 1 tsp
  • Sesame Oil – 4 tbsp
  • Mustard – 1 tsp

 

Karuveppilai Thokku My Magic Pan

 

Method:

  • Keep red chillies, chana dal, urad dal, coriander seeds, jeera, pepper & vendhayam ready. Heat a pan and dry roast it until golden brown. Keep it aside. In the same pan, dry roast washed and pat dried curry leaves.

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  • Dry roast the curry leaves in low-medium flame. It must become totally dry and crisp. U can test it by breaking it with your fingers. This is the right stage. Take all the roasted ingredients along with salt.

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  • Grind it into a coarse powder. To this add the roasted curry leaves and tamarind paste. Grind it like a chutney. Use very little water for ease of grinding.

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  • Heat a pan with oil and temper with mustard. Add the ground paste and saute until it becomes thick and leaves the sides of the pan. Let it cool completely before storing.

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Thats it!! Healthy and yummy Karuveppilai Thokku is ready!

Serve with rice, dosa or chapathi.

 

Karuveppilai Thokku My Magic Pan

 

Tips:

  1. This Karuveppilai Thokku stores upto 10 days in the refrigerator.
  2. Make sure to dry roast the curry leaves patiently. If u keep the flame high, it will get burnt instead of getting crisp.
  3. Sesame oil and curry leaves are a great combo. I would insist to use sesame oil here.
  4. U can add a small piece of ginger for an extra flavour.
  5. Add red chillies a little bit more than the amount u use for making any normal chutney.

 

Karuveppilai Thokku My Magic Pan

4 comments to Karuveppilai Thokku – Curry Leaves Thokku

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