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.
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.