Curry leaves is added in most of the dishes in Tamil Nadu and it is a staple herb in our kitchen. There is a big Curry leaf tree in my Grandmother’s house, it is so tall that we can smell the aromatic fragrance from the first floor window. Inspired by this cherished memory, I planted a small curry leaf plant in New Jersey. Though miles apart, it connects me to my roots, bringing a touch of nostalgia and the aroma of home to my garden.
Kariveppilai (Curry leaves) Thuvayal
Curry leaves thuvayal is a traditional thuvayal made from curry leaves, lentils and spices. Blended into a smooth paste, this aromatic chutney offers a burst of flavor and it tastes best when served with hot rice and ghee. This can be an accompaniment for dosa, or idli, adding a delightful and nutritious touch to meals. Curry leaves is a as such has a number of vitamins packed in it, as well as it is great for healthy hair growth. So I always try to eat curry leaves in sambar, rasam and in any curry 🙂
Ingredients
- 1 cup Fresh curry leaves
- 3 Red Chillies
- 3 tbsp Urad Dal (aka black gram split)
- 1/4 tsp Hing (aka Asafoetida)
- 1/2 cup Grated Coconut
- 1/4 tsp Tamarind Paste (or a small piece of tamarind)
- 1 tsp Oil
- Salt to taste
Instructions
- Heat oil, add red chillies for a minute and transfer it to a plate before it gets dark.
- Now add red chillies, urad dal and hing and roast till golden brown and keep aside.
- Now heat a tsp of oil, and add the curry leaves and fry them for couple of mins.
- In the same pan, add the grated coconut and fry till light brown. Set aside and cool down.
- Add the roasted red chillies, urad dhal, curry leaves and the required salt in a mixer jar and without adding water, grind it to a powder first.
- Add the coconut and do the same.
- Then add the tamarind paste, 1/4 cup water (little by little) and grind it to a thick, yet coarse paste.
- Kariveppilai Thuvayal is ready to be served with hot rice and ghee.
Tips
- Add water little by little while grinding the thuvayal.
- Saute couple of cloves of garlic and add while grinding, bursts with flavor.
- If you are planning to use it as a chutney, add little more water and temper with mustard seeds, urad dhal and curry leaves.
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