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.. Do check my curry leaves podi.

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



  • 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



  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


– By Sundari Nathan

4 comments to Karuveppilai Thokku – Curry Leaves Thokku

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