Tag: Curry Leaves
Curry leaves (Kariveppilai in Tamil) are extensively used by South Indians in their cooking, especially in tempering the food. Even though the fresh leaves are slightly bitter, when fried in oil it gives a unique aroma. People normally discard the leaves while eating. It results in loosing some of the […]
Soak tamarind and salt in a cup of water and squeeze out the juice and make 2 cups of tamarind juice. In a kadai put one teaspoon oil and fry thurvar dhal, bengal gram dhal, Pepper, coriander seeds and red chillies separately. Same kadai add the curry leaves and fry […]
For Seasoning: Oil – 1 teaspoon Mustard – ½ teaspoon Urad dhal – 1 teaspoon Jeera – ½ teaspoon Asafotida Powder – a pinch
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).