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April 8, 2014


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karuveppilai thogayal-recipe
As I mention in all my thogayal posts, my MIL is an expert in making thuvaiyal recipes. Thogayal is nothing but deeply spiced, tangy chutney for rice. My MIL 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 to her for teaching me these yummy varieties. We usually mix this chutney 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 too. 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 sometimes bitter too. Usually urad dal is added for yield. It is completely optional. Do try this healthy karuveppilai thogayal recipe and let me know your 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

To roast
  • Cooking oil - 1 tbsp
  • Red chillies - 2 - 4 nos ( 2 if big and spicy chilli)
  • Urad dal - 1 tbsp
  • Curry leaves - 1 cup
  • Tamarind – Small gooseberry size
  • Jaggery – a small piece
  • Salt & water - as needed

  • 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 sometimes with ammi kal / grinding stone based on powercut ) The main picture is the one ground using ammikal.curry leaves thogayal tile2
Enjoy with plain rice or curd rice !!


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

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Unknown said...

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

Chitra said...

Thanks Tanya :)

Unknown said...

lovely presentation of a traditional dish...

great-secret-of-life said...

healthy and tasty Thuvaiyal

Rafeeda AR said...

this is so interesting...

nandoos kitchen said...

nice thogayal. Healthy and tasty

Priya Suresh said...

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

Resna said...

Wow...tasty...tempting click....

Rajani said...

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

Torviewtoronto said...

Looks wonderful healthy

Unknown said...

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

Hema said...

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

Unknown said...

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

Chitra said...

Yes,the main picture is using ammi kal only :)

The Lotus Women said...

can fine blend the curry leaf first before saute it in oil like how they do for pulichi kerai ?

Chitra said...

Yes you can try it