Karuvepilla thogayal (curry leaf chutney)
Karuvepillai thogayal with coconut
Karuvepillai thogayal has been a recent visitor in our household, my over-wintered curry leaf plant is growing and I just pruned it a let it grow a little bit more. The fragrance of fresh curry leaf over powered the room diffuser scent, smelled like summer all around the house. Please pour in any ideas for a healthy long living curry leaf plant.
I love my karuvepillai thogayal with little bit of coconut and only few strands of coriander leaves. That little bit of coconut and coriander leaves takes away that bitterness from the curry leaves. This is a great way to include curry leaves into our diet, especially kids diet. Now to the recipe, lets learn how to make karuvepillai thogayal without tasting bitter
INGREDIENTS
Curry leaf - 2 cups (loosely packed)
Coriander leaves - few strands
Coconut powder - 1/4 cup
Urad dal - 1 tbsp
Dried red chilli - 2 (more if not made for kids)
Tamarind paste - 1 tbsp or to taste
Salt - to taste
Asafoetida (Hing) - 1/4 tsp
DIRECTION
De-stem curry leaves from the strands and coriander leaves. Wash thoroughly and towel dry to drain excess water.
In a hot pan, add 1/2 tsp of oil and add urad dal. Saute until the urad dal turns golden color. To that add red chillis when the chillis fluff up, remove it off the flame. Then add the curry leaves and coriander leaves and saute until its wilted a little. Don’t let it turn brown. Add a small pieces of tamarind while sauteing curry leaves if tamarind paste is not used.
Now to that add coconut powder and dry roast until its slightly golden.
Now grind all with salt and hing to make to either make coarse or fine paste.
Enjoy with hot steamy rice
Karuvepillai thokku or thuvayal along with plain curd rice is a god sent for upset stomach. There is not better way to heal the upset tummy. This is delicious as is with a little gingelly oil or seasame oil over the top or enjoy with idli or smear over crispy dosa with some masala stuffing inside.
Enjoy and happy cooking.