Tuesday, July 30, 2013

Karuvepallai thogaiyal / Curry leaves chutney

Ingredients:

Fresh curry leaves - a small bunch

Urad dal - 1 Tblsp

Black pepper corns - 10

Ginger - 1 piece

Tamarind - 1 small lemon size

Salt as required

Fresh coconut - (optional)

Dry red chillies - 4-5

Method:

Take a kadai and add urad dal, peppercorns and dry red chillies and roast to golden brown.

Take a wet mixer grinder and add the roasted items, ginger and curry leaves.

Add salt and little water and grind into a smooth chutney.

The karuvepallai thogaiyal (curry leaves chutney) is ready.

Transfer the chutney to a bowl.

the curry leaves thogaiyal is ready to be had with hot white rice with a few dollops of ghee or sesame oil.

You can make a nice curd raita to combine with this chutney and have it with sutta appalam.

21 comments:

  1. Hey... I made this once! But half of curry leaves I kept to store in a powdered form, which we used for a quick dip (mixing oil n salt) with South-Indian dishes :) Great post...

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  2. seems amazingly simple recipe yet looking very inviting.
    No need to fry the curry leaves?
    How long can we store this chutney?

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  3. very healthy and flavorful Chutney !

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  4. Looks amazing...love the color. My Mother-in-law makes this but she doesn't add urad dal.

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  5. tasty and tangy looking chutney.
    Deepa

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  6. Nice chutney! The curry leaves chutney that I make is in the dry form. Will surely try this version too.

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  7. Thanks for dropping by , following u

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  8. i knw d powder.but chutney is new 2 me...very healthy 1.

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  9. tangy and delicious chutney...will go really well with idlis :-)

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  10. very nice one pa looks so good.

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