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Home » Condiments » Thogayal/Thuvayal Recipes » Curry leaves thogayal

Curry leaves thogayal

Apr 13, 2016 · Modified: Jan 7, 2025 by Priya_Srinivasan ·

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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.

Karuvepilai thogayal

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.

Dosa with chutney

Curry leaves thogayal

A delcious condiment made with curry leaves, coconut, chilies and tamarind. Pair this thogayal with any south-indian breakfast idly, dosa or enjoy it with steaming hot rice.
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Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: Curry leaves recipe, Green chutney recipe, How to make chutney, Side-dish for idly/dosa
Prep Time: 15 minutes minutes
Blend time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 5
Calories:

Equipment

  • Indian mixie or any heavy blender

Ingredients

  • 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 tablespoon urad dal
  • 1 teaspoon salt or to taste
  • ½ teaspoon oil any vegetable oil
  • marble sized tamarind strings and seeds removed

Tempering (optional)

  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds kadugu
  • ½ teaspoon urad dal

Instructions

  • 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 ¼ cup water. 
  • Remove the chutney to a clean bowl, add tadka of mustard seeds urad dal if needed, Serve it along idly/dosa. 

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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I paired this curry leaves thogayal with Watermelon rind dosa. You can also pair it with idly.

Do you like this chutney? PIN IT

curry leaves thogayal

Some more interesting chutney recipes

  • Ridgegourd peel chutney
  • Fenugreek leaves chutney
  • Roasted vegetable and sesame chutney

More Thogayal/Thuvayal Recipes

  • How to make beetroot thengai thuvayal
    Beetroot Thogayal | Beets Thuvayal | Chutney with Lentils
  • Healthy and hearty pirandai thogayal
    Pirandai Thuvaiyal | Adamant Creeper Chutney
  • Turmeric & ginger thogayal
    Turmeric & Ginger Thogayal | Chutney for Rice
  • Ridge gourd peel thogayal
    Peerkangai Thol Thuvayal | Thogayal | Ridge Gourd Peel Chutney

Reader Interactions

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  1. Srividhya

    April 13, 2016 at 7:55 pm

    Love the chutney. As I mentioned in veenas blog love this with rice and tiffins.

    Reply
  2. MySpicyKitchen

    April 13, 2016 at 11:31 pm

    Mouthwatering spicy chutney. Love it

    Reply
  3. Amara’s cooking

    April 14, 2016 at 3:56 am

    Love this yummy chutney.

    Reply
  4. Sandhya Ramakrishnan

    April 19, 2016 at 3:36 am

    Flavorful chutney! Works great with idli, dosai or rice 🙂

    Reply
  5. Kalyani

    April 20, 2016 at 6:59 am

    super like.. I make this thogayal as well. pairs with rice so well 🙂 btw its Karibevu :-))

    Reply
  6. veena

    June 04, 2016 at 1:44 pm

    Yummy chutney.

    Reply

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