This Kariveppilai (Curry Leaves) thokku can be mixed with hot steamed rice and served for lunch or dinner. It goes well with Idli/Doda/Chapati also. This Kariveppilai thokku is also a great side dish for yoghurt rice (curd rice).
Kariveppilai (Curry Leaves) Thokku
5
servings10
minutes15
minutesThis Kariveppilai thokku is prepared with fresh curry leaves, tamarind and other spices. Goes well 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 spread it on a towel and pat dry.
- Soak tamarind in hot water and squeeze out thick juice and keep it aside.
- In a kadai put one or two teaspoons of oil and fry asafoetida, bengal gram dal, rad dal, coriander seeds, pepper, cumin, fenugreek and red chillies till the dals become light brown. Remove and put it in a plate.
- Same kadai put one more teaspoon of oil and fry the curry leaves for few minutes and remove.
- When the fried items are cooled down, put it in a mixie jar and grind it to a powder.
- In a kadai pour the remaining oil and when it is hot, add mustard. When it pops up add red chillies and curry leaves. Then add tamarind juice along with turmeric powder and salt. Mix well.
- Add ground curry leaves spice powder along with little water and mix well.
- Add jaggery and mix it.
- Fry the paste on low flame for few minutes adding little oil now and then. Switch off the stove and let it cool.
- Store the prepared Kariveppilai thokku in a jar.