Curry leaves thogayal, an easy to make condiment using curry leaves, coconut, chilies and tamarind. This beautiful green chutney pairs well with any South-Indian breakfast and also with rice.
Curry leaves, known as karuvepillai in tamil is the most neglected green in Indian cuisine. We use it while seasoning the dishes, but when it lands on our plate, it is immediately picked and kept aside.
Both my kids make faces when they get curry leaves or coriander leaves in their plate. I grind curry leaves into rasam, like this Tomato-Garlic rasam or add them to my spice powders, like this curry podi, so curry leaves get into my kids usual diet.
This curry leaves thogayal, is yet another way to enjoy these greens. The addition of coconut and tamarind gives a wonderful flavor to the condiment.
Curry leaves thogayal
- Indian mixie or any heavy blender
- 1.5 cups curry leaves, only leaves cleaned
- 5-6 nos red chilies
- ¼ cup freshly grated coconut or frozen
- 2 tsp corinader seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp salt or to taste
- ½ tsp oil any vegetable oil
- marble sized tamarind strings and seeds removed
- 1 tsp oil
- ¼ tsp mustard seeds kadugu
- ½ tsp urad dal
- In a kadai, heat oil, add chana dal, urad daland chilies, roast until golden brown. Once the dal is browned, add curryleaves and saute until the leaves wilt.
- Remove it from the stove, let it cool completely. Take this in a mixer, add tamarind, coconut and salt. Grind it to a smooth chutney using 1/4 cup water.
- Remove the chutney to a clean bowl, add tadka of mustard seeds urad dal if needed, Serve it along idly/dosa.