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April 8, 2014

CURRY LEAVES THUVAIYAL|KARUVEPPILAI THOGAYAL RECIPE

karuveppilai thogayal-recipe

As i mention in all my thogayal posts,my MIL is an expert in making thuvaiyal recipes.She used to make thogayal with almost all the greens and vegetables.Check this link for our varieties of thogayal recipes.All are very easy to make and tastes delicious.I am very much thankful for her for teaching me these yummy varieties.We usually mix this with plain rice topped with gingely oil.It also goes well with curd rice.Sendhil loves thogayals like anything.Mostly i pack 3 varieties of thogayal rice for his lunch box along with papad & buttermilk.He can happily have it for all the seven days tooSmile with tongue out.My MIL usually says,for any thuvaiyal to be tasty,the secret lies in the quantity of red chillies & tamarind.Both should be balanced else thogayal may become either tangy or spicy.Usually urad dal is added for yield.It is completely optional.Do try this ,healthy karuveppilai thogayal recipe and let me know ur feedback.Ok,let me move on to the recipe..

Check out my curry leaves gravy and curry leaves podi with the health benefits of curry leaves if interested !

Curry leaves thuvaiyal/Karuveppilai thogayal


Curry leaves thuvaiyal/Karuveppilai thogayal Curry leaves thogayal recipe to mix with plain rice - simple n yummy dish !
 
Cuisine: Indian
Category: Thogayals
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 


INGREDIENTS
To roast
  • Cooking oil - 2 tsp
  • Red chillies - 2-3 nos ( 2 if big)
  • Urad dal - 2 tsp
  • Curry leaves - 1 cup
  • Tamarind – Small gooseberry size
  • Jaggery – a small piece
  • Salt & water - as needed
METHOD

  • In a kadai,heat oil and roast the urad dal & red chillies.When dal turns golden brown,remove and set aside OR add curry leaves,simmer the flame completely and saute well till leaves shrink.curry leaves thogayal tile1
  • Add tamarind,give a toss and switch off the flame.Grind it to a smooth paste adding jaggery &required water.Add less water while grinding to get a thick paste.( sometimes i use mixie and sometime with ammi kal based on powercut ) The main picture is the one ground using ammikal.curry leaves thogayal tile2

Enjoy with plain rice or curd rice !!



Note

  • Roasting curry leaves is a must otherwise it gives a raw smell.
  • Adjust the quantity of chillies based on the spice level u need.
  • Consistency of thogayal varies for grinding in mixie or ammi kal.U can make a very thick paste if u use ammi kal.
 
Mix with plain rice topped with sesame oil and enjoy with vadagam Smile
 

 

Other curry leaves recipes

 
 
 


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14 comments :

  1. one of my favorite it is.. love the click with traditional look :)

    ReplyDelete
  2. lovely presentation of a traditional dish...

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  3. Healthy and my kind of thogayal, love the last click,very tempting.

    ReplyDelete
  4. Wow...tasty...tempting click....

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  5. Very healthy thogayal. Love the texture. Am going to make this for dinner right now!

    ReplyDelete
  6. my fav!!! can enjoy this anytime!! delicious..

    ReplyDelete
  7. When I saw the first picture, I thought you should have used ammikal, then I read the post, very flavorful thogayal..

    ReplyDelete
    Replies
    1. Yes,the main picture is using ammi kal only :)

      Delete
  8. Healthy Recipe and Pics are great. My Favorite one too :)

    ReplyDelete

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