Kariveppilai Thokku (Curry Leaves Dip)


  • 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


  1. First grind the curry leaves, tamarind, ginger to a coarse paste.
  2. Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.
  3. 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.
  4. 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).


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