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+ servings

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.
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
Blend time 5 minutes
Total Time 20 minutes
Servings 5


  • 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 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


  • 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.