November 27, 2014

Karuveppilai Thogayal (Curry leaves Chutney)

Karuveppillai is the staple herb of Indian cooking which has unique aroma and taste. Curry leaves are commonly used for seasoning since it adds special flavour to the food. They are rich in anti oxidants, iron and their refreshing aroma helps in reducing food nausea. This curry leaves chutney can be had, mixing with hot rice and a small dallop of ghee or as a side dish for any tiffin...


Recipes of other healthy chutneys: Garlic onion chutney, Pumpkin Fiber chutney, Green chutney, TomatoGinger Chutney and Paruppu Thogayal

Ingredients for making Karuveppilai Thogayal:

Fresh curry leaves  1 large bowl

Urad dal  3 tea spoons

Chana dal 2 tea spoons

Tamarind a gooseberry size

Jagery a small piece

Hing a small piece

Salt to taste

Red chillies 5 or 6

Oil 2 tea spoons

Method for making Karuveppilai Thogayal:

Wash the leaves well and wipe them with a clean towel and keep aside.

In a pan heat the oil and fry dals, chillies, tamarind and hing to brown and transfer them to a plate.

In the same kadai add the curry leaves and stir them for a minute. Don't over fry them.

Mix all the ingredients together with jagerry and grind to a chutney with required water.