Tuesday, 9 January 2018

Karuvepillai Thokku/Curry Leaves Thokku


Hello friends,

Today, I am going to share a very healthy thokku, that’s comes in handy when you are actually tired of cooking. We have curry leaves tree/karuvepillai maram in my mom’s house, we trimmed down one branch of it, so I brought home a big bag of karuvepillai/curry leaves. I mdae this delicious and finger licking thokku which I am sharing with you all. Check out other karuvepillai recipes I have posted earlier in the links -  karuvepillai Poondu kuzhambu, karuvepillai podi, karuvepillai kuzhambu for bachelors [easy version],  Do try out this Karuvepillai thokku will taste exactly like the A2B one and have a great day.


Here’s how to make Karuvepillai Thokku with step by step photos…





Other Karuvepillai/Curry Leaves recipes that might be of your interest...

karuvepillai Poondu kuzhambu,
karuvepillai podi,
karuvepillai kuzhambu for bachelors [easy version],  

Other Thokku Varieties that might of your interest

Tomato Thokku/Thakkali Thokku
Nellikkai Thokku/Arunelli Thokku/Amla Thokku

 Ingredients

Karuvepillai/Curry Leaves
2 cups
Ginger/Inji
1 inch piece
Tamarind/Puli
One Small Lemon Size Ball
Mustard Seeds/Kadugu
½ tsp
Dry Red Chillies/Milagai Vathal
2
Gingelly Oil/Nallaennai
¾ cup

Roasting & Grinding

Bengal Gram Dal/Kadalai Paruppu
4 tsp
Urad Dal/Ullutham Paruppu
4 tsp
Dry Red Chillies/Millagai Vathal
8-10
Coriander Seeds/Dhaniya
1 tbsp
Black Pepper/Milagu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Fenugreek Seeds/Vendhayam
1 tsp
Asafoetida/Perungaayam/Hing
One small piece
Preparation Time: 10 minutes     
Cooking Time: 30-40 minutes
Makes: 2 cups of thokku


Method

Wash the curry leaves and pat them dry.


Soak the tamarind/puli in little water and extract the juice and keep it aside.

Heat 2 tsp of oil in a pan, add karuvepillai/curry leaves, ginger and fry for about 4-5 minutes in low medium flame. Switch off the stove and transfer it to a plate.


Let it cool completely, then add it to a mixer and grind it well with little water and transfer it to a bowl.


Next heat a kadai, roast the ingredients one by one without oil and transfer it to a plate. [Red chillies, coriander seeds, Bengal gram dal, urad dal, black pepper, cumin seeds, fenugreek seeds, asafoetida].


Let it cool down completely, then grind it in a mixer to fine powder.


Heat ¼ cup of oil, and splutter mustard seeds, then add two dry red chillies.


Now add the tamarind extract/Puli thanni to the oil.


Then add the ground karuvepillai paste to the kadai, add enough salt and mix thoroughly.


Now cook on medium flame for about 10 minutes.


Add the ground powder to the kada, mix well and cook on low flame. Add the remaining oil and stir well.



Cook until it reaches thokku consistency, stir in between to avoid from burning.

The oil will start to float and the color will change to dark green colour. Now switch off the stove.


Yes, delicious, tasty, healthy and spicy Karuvepillia thokku is ready to be enjoyed. Let it cool completely.


Transfer it to a glass jar or an air tight container, you can refrigerator for about 15 days.

This thokku can be served as side dish for idlis, dosas, rotis, chapathis etc. It can be added to hot steamed cooked rice and packed for lunch. You can spread it on bread to make sandwiches.

Suggestions:

Adjust the spice level according to your family needs.

Use only gingelly oil/nallaennai for good taste, if you feel the thokku is dry then little more oil.

Use only dry and clean spoon when getting the thokku out of the bottle, so that it won't get spoilt.



Thank you all for visiting my space, please come back again for authentic and tasty thokku, pickle, chutneys and thogaiyal varieties from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.     
                     

Until then I am signing off…


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