This flavorful Kariveppilai thokku is a versatile dish that can be enjoyed with hot steamed rice for a satisfying lunch or dinner. It also pairs perfectly with Idli, Dosa, or Chapati. Additionally, this thokku makes a delicious accompaniment to yoghurt rice (curd rice).
Kariveppilai Thokku is a flavorful South Indian condiment made primarily from curry leaves. To prepare it, start by washing and drying the curry leaves. Soak tamarind in hot water, extract the juice, and set it aside. In a kadai, heat oil and fry spices like asafoetida, Bengal gram dal, urad dal, coriander seeds, pepper, cumin, fenugreek, and red chillies until golden brown, then remove them. Fry the curry leaves briefly in the same kadai. Once the fried spices cool, grind them into a powder.
Next, heat more oil, add mustard seeds, and let them pop before adding red chillies and curry leaves. Stir in the tamarind juice along with turmeric and salt, then mix in the ground spice powder with some water. Add jaggery and simmer the mixture on low heat, occasionally adding oil until well combined. After cooking, let the Thokku cool and store it in a jar. This versatile thokku can be enjoyed with rice or as a spread.
Kariveppilai Thokku Recipe
Kariveppilai Thokku
5
servings10
minutes15
minutesKariveppilai thokku is made using fresh curry leaves, tamarind, and a blend of spices. It pairs excellently with curd rice.
Ingredients
Curry leaves (Kariveppilai) – 2 cups
Tamarind – a small lemon size
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Black Pepper – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafoetida – A small gooseberry size
Red chillies – 8 Nos
Coriander seeds – 1 tablespoon
Jaggery – a small piece
- For seasoning:
Gingelly oil – 1/2 cup
Mustard – 1 teaspoon
Red Chillies – 2 to 3
Curry leaves – few
Turmeric powder – 1/2 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- First, wash the curry leaves and lay them out on a towel to pat dry.
- Soak the tamarind in hot water, extract the thick juice, and set it aside.
- In a kadai, heat one or two teaspoons of oil and fry the asafoetida, Bengal gram dal, urad dal, coriander seeds, pepper, cumin, fenugreek and red chillies until the dals turn light brown. Remove and transfer to a plate.
- In the same kadai, add another teaspoon of oil and fry the curry leaves for a few minutes before removing. Once the fried ingredients have cooled, place them in a mixer jar and grind into a powder.
- Heat the remaining oil in the kadai, add mustard seeds, and when they pop, add red chillies and curry leaves.
- Next, stir in the tamarind juice with turmeric powder and salt. Combine thoroughly.
- Incorporate the ground curry leaves spice powder with a bit of water and blend well.
- Add jaggery and stir. Simmer the paste on a low flame, adding a little oil occasionally.
- Turn off the stove and allow it to cool.
- Store the prepared Kariveppilai Thokku in a jar.
ithu grand sweetsla bottle ah kidaikum thane.Ennaku romba pidikum.Aana inga americala curry leaves romba costly.But sureah try panren.
hi,
how long can it be stored if refrigrated..
Hi,
It will stay good even without refrigeration for about a week. If you refrigerate, it may stay for a month of so. However, you have to use dry spoon and should not touch with hand.
We tried your recipe. It came out so well & we all really enjoyed it. Thank you so much.
Thank you for your kind feedback.
It came out well and is tasty. Thanks for the recipe.
U have not mentioned the items to be powdered. Sorry found the ingredients.
A very good recepie. A tasty tounge twister.