This Kariveppilai thokku is similar to Puzhi Kaichal and can be mixed with hot rice and served for lunch or dinner. This Kariveppilai thokku is also a great side dish for yoghurt rice (curd rice).
Kariveppilai Thokku
5
servings10
minutes20
minutesThis Kariveppilai thokku is similar to Puzhi Kaichal and can be mixed with hot rice and served for lunch or dinner
Ingredients
- 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
Asafoetida – 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
Directions
- 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.