Curry Leaves Thogayal Recipe Step By Step

Curry leaves chutney or curry leaves thogayal is an easy and flavourful recipe made with fresh curry leaves, grated coconut and minimal spices.

Curry leaves or Karuveppilai is one of the staple herbs in Indian cooking, especially in Southern India. Its the one herb that we cannot do without and you will find this in practically every Indian kitchen, or shall I say refrigerator 🙂 However limited space people have around their houses and apartments, it’s not uncommon to see at least one curry leaves plant that is carefully watered and tended to. My mom has about three plants around the house and my sister has a mini curry leaves garden in her front yard. The fragrance of fresh curry leaves is truly unmatched!

• Curry Leaves Thogayal Recipe Ingredients Instructions Notes

This recipe is my mom-in-law’s and super easy to put together. I have tweaked her original curry leaves thogayal recipe to includes some embellishments - sometimes a fistful of coriander leaves (cilantro), or some roasted urad dal, etc.

This thogayal is fabulous if you:

• love curry leaves and its flavour
• are looking for recipes to use up fresh curry leaves
• love thogayal in general and want something quick and fuss free
• have less in time in hand and want to add one more “item” to your lunch or dinner menu

This paruppu thogayal recipe is quite the bomb too!

Curry Leaves Thogayal Recipe

Ingredients

• 6 cups fresh curry leaves packed
• ½ cup grated coconut fresh or frozen, thawed
• 2 teaspoon oil
• 1 teaspoon urad dal
• ⅛ teaspoon hing asafoetida
• 2-3 dry red chillies adjust to taste
• 1 green chilli optional
• A small piece of tamarind
• 2 cloves of garlic
• ½ cup chopped coriander leaves optional

Instructions

• Wash the curry leaves thoroughly and set aside to drain
• Heat oil in a pan and add the urad dal
• When the dal turns brown, add the hing
• Then add the red chillies, garlic, and green chilli (if using)
• Roast for 10 seconds and then add the curry leaves
• Saute until the leaves wilt and turn a darker colour - about 5-7 minutes
• Turn off the heat and add coconut, coriander leaves, tamarind, and some salt
• Stir everything together to warm up in the heat of the mixture
• Cool completely
• Grind with very little water to a coarse paste
• Serve with rice and ghee

Notes

• The coriander leaves are optional. I also add mint leaves sometimes I have fresh ones in hand
• The green chilli adds a lovely flavour but can be omitted
• The garlic is optional but highly recommended
• Add as little water as possible to just enable grinding. More water will dilute the flavour of the curry leaves thogayal

Step by Step Curry Leaves Thogayal Recipe

Prepare all the ingredients

Heat oil and add urad dal

When it turns brown, add hing

Then add red chillies, green chilli, and garlic

Roast for a few seconds until fragrant

Add the curry leaves and mix together

Cook until the leaves are a darker colour and wilt slightly - about 5-7 minutes. Turn off heat. Then add coconut and tamarind

Also add coriander leaves

Mix everything well together with salt in the resulting heat of the pan

Cool completely. Grind with minimal water to a coarse paste to get your fragrant curry leaves thogayal

Curry leaves chutney or curry leaves thogayal is an easy and flavourful recipe made with fresh curry leaves, grated coconut and minimal spices.

Curry leaves or Karuveppilai is one of the staple herbs in Indian cooking, especially in Southern India. Its the one herb that we cannot do without and you will find this in practically every Indian kitchen, or shall I say refrigerator 🙂 However limited space people have around their houses and apartments, it’s not uncommon to see at least one curry leaves plant that is carefully watered and tended to. My mom has about three plants around the house and my sister has a mini curry leaves garden in her front yard. The fragrance of fresh curry leaves is truly unmatched!

• Curry Leaves Thogayal Recipe Ingredients Instructions Notes

This recipe is my mom-in-law’s and super easy to put together. I have tweaked her original curry leaves thogayal recipe to includes some embellishments - sometimes a fistful of coriander leaves (cilantro), or some roasted urad dal, etc.

This thogayal is fabulous if you:

• love curry leaves and its flavour
• are looking for recipes to use up fresh curry leaves
• love thogayal in general and want something quick and fuss free
• have less in time in hand and want to add one more “item” to your lunch or dinner menu

This paruppu thogayal recipe is quite the bomb too!

Curry Leaves Thogayal Recipe

Ingredients

• 6 cups fresh curry leaves packed
• ½ cup grated coconut fresh or frozen, thawed
• 2 teaspoon oil
• 1 teaspoon urad dal
• ⅛ teaspoon hing asafoetida
• 2-3 dry red chillies adjust to taste
• 1 green chilli optional
• A small piece of tamarind
• 2 cloves of garlic
• ½ cup chopped coriander leaves optional

Instructions

• Wash the curry leaves thoroughly and set aside to drain
• Heat oil in a pan and add the urad dal
• When the dal turns brown, add the hing
• Then add the red chillies, garlic, and green chilli (if using)
• Roast for 10 seconds and then add the curry leaves
• Saute until the leaves wilt and turn a darker colour - about 5-7 minutes
• Turn off the heat and add coconut, coriander leaves, tamarind, and some salt
• Stir everything together to warm up in the heat of the mixture
• Cool completely
• Grind with very little water to a coarse paste
• Serve with rice and ghee

Notes

• The coriander leaves are optional. I also add mint leaves sometimes I have fresh ones in hand
• The green chilli adds a lovely flavour but can be omitted
• The garlic is optional but highly recommended
• Add as little water as possible to just enable grinding. More water will dilute the flavour of the curry leaves thogayal

Step by Step Curry Leaves Thogayal Recipe

Prepare all the ingredients

Heat oil and add urad dal

When it turns brown, add hing

Then add red chillies, green chilli, and garlic

Roast for a few seconds until fragrant

Add the curry leaves and mix together

Cook until the leaves are a darker colour and wilt slightly - about 5-7 minutes. Turn off heat. Then add coconut and tamarind

Also add coriander leaves

Mix everything well together with salt in the resulting heat of the pan

Cool completely. Grind with minimal water to a coarse paste to get your fragrant curry leaves thogayal

Curry Leaves Thogayal Recipe

Ingredients

• 6 cups fresh curry leaves packed
• ½ cup grated coconut fresh or frozen, thawed
• 2 teaspoon oil
• 1 teaspoon urad dal
• ⅛ teaspoon hing asafoetida
• 2-3 dry red chillies adjust to taste
• 1 green chilli optional
• A small piece of tamarind
• 2 cloves of garlic
• ½ cup chopped coriander leaves optional

Instructions

• Wash the curry leaves thoroughly and set aside to drain
• Heat oil in a pan and add the urad dal
• When the dal turns brown, add the hing
• Then add the red chillies, garlic, and green chilli (if using)
• Roast for 10 seconds and then add the curry leaves
• Saute until the leaves wilt and turn a darker colour - about 5-7 minutes
• Turn off the heat and add coconut, coriander leaves, tamarind, and some salt
• Stir everything together to warm up in the heat of the mixture
• Cool completely
• Grind with very little water to a coarse paste
• Serve with rice and ghee

Notes

• The coriander leaves are optional. I also add mint leaves sometimes I have fresh ones in hand
• The green chilli adds a lovely flavour but can be omitted
• The garlic is optional but highly recommended
• Add as little water as possible to just enable grinding. More water will dilute the flavour of the curry leaves thogayal