Curry leaves or Karuveppilai is one of the staple herbs in Indian cooking, especially in Southern India. Its the one herb that we cannot do without and you will find this in practically every Indian kitchen, or shall I say refrigerator 🙂 However limited space people have around their houses and apartments, it’s not uncommon to see at least one curry leaves plant that is carefully watered and tended to. My mom has about three plants around the house and my sister has a mini curry leaves garden in her front yard. The fragrance of fresh curry leaves is truly unmatched! This recipe is my mom-in-law’s and super easy to put together. I have tweaked her original curry leaves thogayal recipe to includes some embellishments – sometimes a fistful of coriander leaves (cilantro), or some roasted urad dal, etc. This thogayal is fabulous if you:
love curry leaves and its flavourare looking for recipes to use up fresh curry leaveslove thogayal in general and want something quick and fuss freehave less in time in hand and want to add one more “item” to your lunch or dinner menu
This paruppu thogayal recipe is quite the bomb too! Step by Step Curry Leaves Thogayal Recipe Prepare all the ingredients Heat oil and add urad dal When it turns brown, add hing Then add red chillies, green chilli, and garlic Roast for a few seconds until fragrant Add the curry leaves and mix together Cook until the leaves are a darker colour and wilt slightly – about 5-7 minutes. Turn off heat. Then add coconut and tamarind Also add coriander leaves Mix everything well together with salt in the resulting heat of the pan Cool completely. Grind with minimal water to a coarse paste to get your fragrant curry leaves thogayal
