Karuveppilai thokku is a tasty south Indian condiment with goodness of curry leaves and greatest method to make use of up the recent leaves, together with within the weight-reduction plan. Goes nicely with steamed rice, idli or dosa.
This fragrant dish could be ready each time you will have plenty of curry leaves in hand, across the 12 months and have it in inventory to incorporate the goodness on a regular basis.
Take a look at my Mint Thogayal Recipe and Curry Leaves Chutney Recipe on this web site.
Bounce to:
Distinction between thokku and thogayal: My thogayal is small batch and could be saved 5 days in fridge. However karuveppilai thokku could be saved like a pickle for very long time in fridge.
Thogayal consists of urad dal and coconut generally, thokku doesn’t.
Thokku has extra oil than a thogayal. I learnt this recipe from my MIL final 12 months and she or he makes this usually. Like the straightforward technique and we at all times need to burn up the curry leaves, eat it. So it is a great method, give it a attempt.
Table of Contents
Components
Listed below are the easy components wanted to organize this straightforward dish.
- Curry leaves – Use recent curry leaves for greatest style, flavour and shelf life.
- Purple chilli – For spice
- Tamarind – To steadiness the spice and uncooked odor of curry leaves
- Jaggery – Enhances general style.
- Asafoetida – For flavour.
Please see recipe card under for actual portions.
Directions
Let’s examine find out how to make curry leaves thokku.
- Firstly, soak tamarind in sizzling for half-hour in little water.
- In the meantime, roast pink chillies, asafoetida (see notice 2) in a tablespoon of oil.
3. Cool and place it in blender together with salt, jaggery.
4. Then, extract thick tamarind extract (thick extract with ½ cup water).
5. Place cleaned, measured curry leaves.
6. Then, grind to a thick paste.
7. Then warmth pan / kadai with 1 tablespoon oil and splutter mustard, lower pink chillies and asafoetida.
8. Then,add the bottom paste.
9. Prepare dinner moreover till thick.
10. Then, because it cooks, the color modifications.
11. After that, add extra oil as wanted (I added 2 tablespoons).
12. Let the oil will get integrated within the thokku and will get cooked with none moisture.
13. As soon as it appears shiny and thick like within the image, change off the range.
14. Settle down totally earlier than storing in an hermetic container.
If you happen to deal with nicely, it stays good for a month within the fridge. You may combine with rice or have it as facet dish for idli dosa.
Substitutions & Variations
You may put together the identical with a mix of curry leaves, mint and coriander leaves.
You should use tamarind paste rather than tamarind extract. Use as per the directions within the tamarind paste bottle.
Storage
Retailer karuveppilai thokku after it utterly cools down. In any other case it would have an effect on the shelf life.
Use solely clear dry spoons.
Take required quantity and put again in fridge as quickly as doable. Don’t go away over counter prime for very long time after which put it again within the fridge.
High tip
Use beneficiant oil as it would be sure that thokku is cooked nicely and there’s no moisture in addition to helps with texture. It offers longer shelf life as nicely.
Ensure to steadiness the tamarind and spice to make sure the style.
Recipe card
Karuveppilai Thokku Recipe | Curry leaves thokku
Karuveppilai thokku is a tasty south Indian condiment with goodness of curry leaves and greatest method to make use of up the recent leaves, together with within the weight-reduction plan. Goes nicely with steamed rice, idli or dosa.
Equipments (Amazon Affiliate hyperlinks)
Components
- 4 cups Curry leaves Measure loosely stuffed
- 1 tablespoon Tamarind Pack & measure
- 7 Purple chilli
- ½ teaspoon Jaggery
- Salt
- 3 tablespoon Sesame oil Divided
To mood
- 1 tablespoon Oil I used sesame oil
- ½ teaspoon Mustard
- ¼ teaspoon Asafoetida
- 2 Purple chillies
Forestall your display from going darkish
Directions
-
Firstly, soak tamarind in sizzling for half-hour in little water.
-
In the meantime, roast pink chillies, asafoetida (see notice 2) in a tablespoon of oil.
-
Cool and place it in blender together with salt, jaggery.
-
Then, extract thick tamarind extract (thick extract with ½ cup water).
-
Place cleaned, measured curry leaves.
-
Then, grind to a thick paste.
-
Then warmth pan / kadai with 1 tablespoon oil and splutter mustard, lower pink chillies and asafoetida.
-
Then,add the bottom paste.
-
Prepare dinner moreover till thick.
-
Then, because it cooks, the color modifications.
-
After that, add extra oil as wanted (I added 2 tablespoons).
-
Let the oil will get integrated within the thokku and will get cooked with none moisture.
-
As soon as it appears shiny and thick like within the image, change off the range.
-
Settle down totally earlier than storing in an hermetic container.
Video
Notes
- You may put together the identical with a mix of curry leaves, mint and coriander leaves.
- I used stable asafoetida, so roasted alongside the pink chilli, if utilizing powder, add lastly as soon as the chillies get roasted.
- You should use tamarind paste rather than tamarind extract. Use as per the directions within the tamarind paste bottle.
- I made the thokku thick and lesser in oil although I’ve added 4 tablespoon oil. If the thokku is bit free/watery, shelf life is lesser. So it’s your selection so as to add extra oil, much less thick in consistency.
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