Karuvappilai Thuvaiyal / Curry leaves chutney
is one of the traditional Healthy thovayal recipe of Tamil Nadu which goes well
with idli, dosa, or any tiffin recipe. This is an ancient recipe and my
Grandma makes this whenever I get fever. She used to give this thuvaiyal with
white rice and rasam.
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| Curry leaves Thuvaiyal |
Health benefits of Curry Leaves
Regulates cholesterol levels
Relieves morning sickness and nausea in Pregnant women
Reduces blood glucose levels
Rich in Vitamin A and so good for eye sight
Reduces Stress, improves memory and good for hair growth
Aids in weight loss
Helps in treating dysentery, constipation and diarrhea
Course: Chutney
Cuisine: Indian
Keyword: Curry leaves Thovayal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Ingredients needed to make Karuveppilai Thogayal
Fresh curry leaves – 2 cups
Grated coconut – ½ cup
Oil as required
Urad dal – 2 tbsp.
A pinch of asafoetida
Red chillies 2
Green chilly - 1 (optional)
A small piece of tamarind
Garlic – 6 cloves
Ginger – ½ inch (optional)
Method for making Karuveppilai Thogayal
Wash the curry leaves thoroughly with water and drain
Heat oil in a pan and add the urad dal
When the dal turns brown, add the hing, red chillies, garlic, ginger, and green chillies.
Saute the ingredients for 3 minutes and then add the curry leaves.
Saute well till the leaves become wilt, this may take 5 to 10 minutes
Next add coconut, coriander leaves, tamarind, and the required salt mix well and switch off the flame.
Allow this to cool. Take care to cool the ingredients never grind it hot as it may alter the taste.
Now take this in a mixie and grind to a coarse paste by adding little water.
Serve the Karuveppillai Thovayal with idli, dosa or any lunch recipe.
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