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| KARUVEPPILAI THUVAIYAL/THOGAYAL |
Karuveppilai/Curry Leaves Thuvaiyal/Thogayal is a simple thick Chutney prepared with Karuveppilai/Curry Leaves, Dry Red Chillies, Coconut and
some seasoning. Curry Leaves are colloquially called Karuveppilai in Tamil and Kariveppila in Malayalam
which means Black/Curry Neem Leaves. Well, even I had a
misinterpretation during my initial days in my -in-law's place. My MIL
says it as Veppila(which means Neem Leaves) & I was wondering
whether they were using Neem Leaves in cooking. Later to realize that it
was a simple colloquial way of saying it so just leaving the Kari/Curry
out of it. Thank God, I didn't use a handful of Neem Leaves to season a
curry, in the pursuit of pleasing my MIL😅.
The reason for a Curry Leaf Tree in our old home in Malaysia was my MIL.
During one of her visits, she suggested we plant a Curry Leaf Tree &
it is almost eight years, standing tall & loyal with avatar sized
leaves. That's what one of our acquaintances said when she took some
Curry Leaves from the plant. It has grown tall and has spread out wide
branches. I have never since bought Curry Leaves from the market. But when I shifted my house, I was literally worried about leaving my Curry Leaf tree. Still I go to my old home and a pluck handful of Curry Leaves and store them up. It lasts for up to a month to 45 days and again when I pass by I make sure to get another batch.
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| CURRY LEAVES |
So, whenever I get a fresh batch of Curry Leaves from my old home, I have made a practice to make this Karuveppilai Thogayal. It's mainly because, when I pluck Curry Leaves from the tree, I get overwhelmed I take extra sprigs. So first thing, when I clean it up to store, I make this Tuvaiyal. The fact is nobody has occupied the house yet and may be my practise can go along until somebody starts living in that house. Even my Mom got inspired by this Thogayal that she too started making it at home, and she says it tastes great with morning Kanji(Rice Porridge).
Karuveppilai/Curry Leaves Thuvaiyal is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.
Grinding them traditionally in a Stone Mortar and Pestle, brings out
the natural oil from the ingredients, making it tasty and nutritious. And the consistency of a Thuvaiyal is always a personal preference. I like Thuvaiyals in thick consistency and grind it with no water or very little water, and love to roll it up into a ball as it is traditonally done while they gather it from a stone mortar. Karuveppilai/Curry Leaves Thuvaiyal can be ground in a mixer-grinder or in a
small blender, jar/coffee grinder. Add very little or no water while
grinding this Thuvaiyal. The try to retain the green colour in this Thuvaiyal, by just frying it
briefly at the final stage and adding a bit of sugar or a small piece
of Jaggery helps you to retain the green colour and also helps to
balance the overall taste.
Karuveppilai/Curry Leaves Thuvaiyal, Rasam, Sutta Appalam is one common
and best combination for a simple South Indian Lunch Menu. Serve
steaming hot Rice and this wonderfully flavoured Karuveppilai/Curry Leaves
Thuvaiyal with a
drizzle of melted Ghee or coconut oil.
Karuveppilai Thuvaiyal tatstes great when served along with rice, ghee and accentuating aroma imparted from Curry Leaves gives a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Karuveppilai/Curry Leaves Thuvaiyal can be served as one dish in a Virundhu. It goes hand in hand with Pazhaya Sadham or Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge. All the more, this is one healthy Chutney loaded with Iron & Vitamins.
Karuveppilai Thuvaiyal tatstes great when served along with rice, ghee and accentuating aroma imparted from Curry Leaves gives a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Karuveppilai/Curry Leaves Thuvaiyal can be served as one dish in a Virundhu. It goes hand in hand with Pazhaya Sadham or Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge. All the more, this is one healthy Chutney loaded with Iron & Vitamins.
For more Recipes on CHUTNEYS & CONDIMENTS, Click here...
Cuisine - Tamilnadu(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes
For more RECIPES WITH CURRY LEAVES, Click here...
HOW TO COOK KARUVEPPILAI THUVAIYAL/THOGAYAL - CURRY LEAVES CHUTNEY
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| KARUVEPPILAI THUVAIYAL/THOGAYAL |
INGREDIENTS:
For Karuveppilai Thuvaiyal/Thogayal:
Curry Leaves - 1/3 Cups Bengal Gram Dhal - 1 Tbspn
Coconut - 1/2 Cup
Dry Red Chillies - 4-5, Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Jaggery - a very small
Asafoetida - a Pinch
Oil - 2 Tbpsn
METHOD:
- Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
- Heat Oil, roast the Dry Red Chillies until they fluff up.
- Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
- Sauté on a very low flame until they turn dry.
- Add grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
- Immediately add Curry Leaves and fry it on a low flame briefly, until it slightly wilts.
- Add Asafoetida Powder & a small piece of Jaggery to the above and give a quick stir.
- Switch off the flame and allow this mixture to cool.
- Grind Karuveppilai/Curry Leaves Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
- Add very little water(preferably no need to use water) while grinding Karuveppilai/Curry Leaves Thuvaiyal.
- Karuveppilai/Curry Leaves Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee or Coconut Oil/Gingelly Oil over it.
- Goes well with Dosa, Idli and Uthappam too.
- It is one best combination to be served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge, Pazhaya Sadham, Kanji(Rice Porridge) etc.,
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| KARUVEPPILAI THUVAIYAL/THOGAYAL |
NOTES:
- Adding Coconut is purely optional in this Thuvaiyal recipe. Can prepare the same without adding coconuts too.
- Can also do use coconut slices in the recipe. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
- Alternatively you can use 2 tablespoons of Bengal Gram Dhal.
- Adjust the amount of Red Chillies and Tamarind to your preference.
- Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
- If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
- Roast all the ingredients on a very low flame until they turn into golden brown and aromatic.
- But make sure to fry Curry Leaves on a very low flame briefly, until it slightly wilts.
- Care should be taken not to burn the ingredients, which would spoil the taste of the Karupveppilai Thuvaiyal.
- This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
- Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
- Adding Garlic Cloves & Asafoetida to this Thuvaiyal is truly optional.
- Can convert it into a Chutney by grinding it along with a bit of water.
- Adjust the consistency of this Thuvaiyal to suit your preference.
