Karuveppilai thogayal recipe
Curry leaves thogayal recipe, pairs well with rice and tiffin items
Servings: 2
Ingredients
- ½ cup Karuveppilai | Curry leaves tightly packed
- 5-6 Red chili
- 1.5 tbsp Urad dal
- 2 Small onion
- 1 clove Garlic
- 3 tsp Oil
- Tamarind a small piece
- Salt as needed
- 2 tbsp Coconut
- Asafoetida 2 pinches
Instructions
- In a pan add oil and add the urad dal, red chili and tamarind.
- Peel the skin of shallot and garlic.
- Add this to the pan.
- Saute till the dal turns golden brown.
- Switch off the flame and add the curry leaves.
- Mix well.
- Add asafoetida, salt and coconut.
- Allow this to cool completely.
- Grind this by adding little water.
- Thogayal should be thick.
- Karuveppilai thogayal tastes best with curd rice.
- We can mix this with hot rice and ghee and eat with appalam.
Notes
1. If you want to make a no onion no garlic version of karuveppilai thogayal skip the onion and garlic.