Karuveppilai thokku recipe

Karuveppilai thokku recipe | curry leaves thokku recipe with full video and step-by-step pictures. South Indian style no onion no garlic pickle made using curry leaves, pairs well with Rice, Idli, dosa, and chapathi too.

A few days back one of my friends made this karuveppilai thokku and when she visited me on the same day she packed a little for me. It tasted awesome with plain rice and with Curd Rice too. Also, this thokku goes well with dosa and chapati too. If you are looking for some pickle or thokku recipes for long travel, then this curry leaves thokku is a perfect one. As usual, I noted down the recipe and tried it the very next day. It turned out like the same thokku that she has given me.

As curry leaves are loaded with nutrients let’s make this and store this in the refrigerator and use it whenever needed.

Check out Curry leaves pulao, curry leaves paruppu podi, Karuveppilai chutney, South Indian style curry leaves rice, and Andhra style coriander leaves pickle

Also, check out How to store curry leaves

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Karuvepillai thokku recipe

South Indian style curry leaves pickle recipe

Course Condiment

Cuisine South Indian

Keyword chutney recipes, pickle recipes, Side dish for Idli dosa

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Jeyashri suresh

Ingredients

• 2 cups curry leaves loosely packed
• 4 tbsp sesame oil
• 1 tsp mustard seeds
• ¼ tsp turmeric powder
• 10-15 red chilis
• 4 tsp chana dal
• 4 tsp coriander seeds | dhaniya
• 2 pinches asafoetida
• ¼ tsp fenugreek seeds | vendayam
• Salt as needed
• ¾ cup tamarind extract from a small lemon sized tamarind
• 1 tsp jaggery powder

Instructions

• Soak a small lemon sized tamarind in hot water for 10 minutes and extract ¾ cup of tamarind water.
• In a pan add red chilies, chana dal, coriander seeds, methi seeds and roast this for 2 minutes in medium flame.
• Now add the curry leaves to this. Ensure the leaves are washed and pat dried. No moisture should be there in the leaves.
• Saute this in a medium flame till the leaves turn little crispy. Also ensure that the leaves won’t turn black.
• Once done, switch off the flame.
• Add half salt and asafoetida to this.
• Let this rest in the pan for 5 minutes.
• Transfer this to a mixie jar and pulse this to a fine powder.
• In a pan add 2 tbsp of sesame oil and add the mustard seeds.
• Once it splutters, lower the flame and add the tamarind extract.
• Add salt and turmeric powder to this. Remember we added little salt while making the curry leaves powder too.
• Now add the ground powder to this tamarind water.
• Mix well without any lumps and start cooking this in a lower flame.
• To avoid spluttering cover this and cook for 15 minutes.
• Keep stirring in between.
• Now add the jaggery to this and mix well.
• Add the remaining 2 tbsp sesame oil to this and mix well.
• Switch off the flame.
• Cool this completely and transfer this to a clean jar.
• Karuveppilai thokku is ready. You can serve this with rice, idli, dosa and chapathi too.

Video

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Notes

1. Ensure there is no moisture in the curry leaves, or else it will spoil the shelf life of the thokku.

2. This thokku stays good at room temperature for 3-4 days and in the refrigerator for 10 days.
Do not compromise on the quantity of oil.

3. Always ensure that it is handled with a dry spoon and stored in a clean, dry jar.

4. Karuveppilai thokku pairs well with curd rice also you can mix this with plain hot rice too.

• Soak a small lemon sized tamarind in hot water for 10 minutes  and extract ¾ cup of tamarind water.

• In a pan add red chilies, chana dal, coriander seeds, and methi seeds and roast this for 2 minutes in medium flame.

• Now add the curry leaves to this. Ensure the leaves are washed and pat dried. No moisture should be there in the leaves.
• Saute this in a medium flame till the leaves turn a little crispy. Also, ensure that the leaves won’t turn black.
• Once done, switch off the flame.

• Add half salt and asafoetida to this.
• Let this rest in the pan for 5 minutes.

• Transfer this to a mixie jar and pulse this to a fine powder.

• In a pan add 2 tbsp of sesame oil and add the mustard seeds.
• Once it splutters, lower the flame and add the tamarind extract.
• Add salt and turmeric powder to this. Remember we added little salt while making the curry leaves powder too.

• Now add the ground powder to this tamarind water.
• Mix well without any lumps and start cooking this on a lower flame.

• To avoid spluttering cover this and cook for 15 minutes.
• Keep stirring in between.

• Now add the jaggery to this and mix well.

• Add the remaining 2 tbsp sesame oil to this and mix well.
• Switch off the flame.

• Cool this completely and transfer this to a clean jar.
• Karuveppilai thokku is ready. You can serve this with rice, idli, dosa, and chapati too.

1. Ensure there is no moisture in the curry leaves, or else it will spoil the shelf life of the thokku.
2. This thokku stays good at room temperature for 3-4 days and in the refrigerator for 10 days.
3. Always ensure that it is handled with a dry spoon and stored in a clean, dry jar.
4. Karuveppilai thokku pairs well with curd rice also you can mix this with plain hot rice too.