Karuvepilai thogayal

Karuvepilai thogayal

Karuvepilai thogayal – nothing new, but always my favorite! Every time a festival ends, I find myself craving a good thogayal with rice and rasam. With curry leaves always easily available, there’s nothing better than a lip-smacking thogayal. Mix it with hot rice or enjoy it with curd rice—pure bliss! 😋😋

Curry leaves are a staple in South Indian cuisine, valued for their aromatic flavor and numerous health benefits. Rich in antioxidants, iron, and vitamins A, B, C, and E, they aid digestion, support hair health, and help regulate blood sugar levels. Their distinct earthy, slightly citrusy aroma enhances the depth of many dishes.

Karuvepilai Thogayal:

Karuvepilai Thogayal (curry leaves chutney) is a flavorful and nutrient-rich condiment made by grinding roasted curry leaves with lentils, tamarind, and spices. It has a slightly tangy, earthy, and mildly spicy taste with a hint of bitterness from the curry leaves, balanced by the tamarind. This thogayal pairs well with hot rice and ghee, idli, dosa, or even as a spread for chapati and sandwiches, making it a versatile and delicious addition to meals.karuvepilai (curry leaves), are packed with iron and antioxidants, making this dish both delicious and nutritious. The leaves are roasted along with urad dal, red chilies, and tamarind, then ground to a coarse or smooth paste with a hint of salt and jaggery for balance. Some variations include coconut for added richness. Karuvepilai Thogayal pairs wonderfully with hot rice drizzled with sesame oil or ghee and can also be enjoyed as a side for dosa and idli. This chutney is not only a treat for the taste buds but also a great way to incorporate the health benefits of curry leaves into your diet

Karuvepilai thogayal

Ingredients :

2 cups washed dried curry leaves

2 tsp split udad dal

5-6 nos dry red chillies

pinch of asafoetida powder

small piece of ginger

1 no green chilli optional

2 tsp white sesame seeds

salt as needed

1 gooseberry size tamrind

2 tsp sesame oil

1 tsp powdered jagery

karuvepillai thogayal

INSTRUCTIONS

Heat oil in a pan and start by roasting the split urad dal until golden. Add red chilies and roast until crisp.

Next, add green chili, ginger, tamarind, and sesame seeds, roasting until the seeds begin to pop. Sprinkle in asafoetida while roasting for enhanced flavor.

Once done, remove the mixture from the pan and set it aside to cool.

In the same pan, dry roast the curry leaves until they wilt slightly but do not turn black.

Grind all the roasted ingredients together in a mixie jar with jaggery and salt, adding a few drops of water as needed. Traditionally, thogayal is coarsely ground on an ammi (stone slab with a pestle), giving it a rustic texture.