- To Grind:
- Curry leaves (Kariveppilai) – 2 cups
- Tamarind – a small lemon size
- Fresh ginger – a small piece
- To Powder:
- Bengal gram dhal – 1 tablespoon
- Urad dhal – 1 tablespoon
- Black Pepper – 1 teaspoon
- Jeera – 1 teaspoon
- Fenugreek seeds – 1 teaspoon
- Asafotida – A small gooseberry size
- Red chillies – 8 Nos
- Coriander seeds – 1 tablespoon
- For seasoning:
- Gingelly oil – 1/2 cup
- Mustard – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- First grind the curry leaves, tamarind, ginger to a coarse paste.
- Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.
- In a kadai pour the oil and when it is hot, add mustard. When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt.
- Fry the paste for five minutes on low flame. Then add the ground powder and fry again for a few minutes. The oil will float on top. Switch off the stove and let it cool. Store the prepared Kariveppilai thokku in a jar.
This Kariveppilai thokku is similar to Puzhi Kaichal and can be mixed with hot rice and served. This Kariveppilai thokku is also a great side dish for yoghurt rice (curd rice).