Karuveppilai thokku is a tasty south Indian condiment with goodness of curry leaves and greatest means to make use of up the contemporary leaves, together with within the food regimen. Goes properly with steamed rice, idli or dosa.
This fragrant dish will be ready at any time when you’ve got numerous curry leaves in hand, across the 12 months and have it in inventory to incorporate the goodness on a regular basis.
Take a look at my Mint Thogayal Recipe and Curry Leaves Chutney Recipe on this web site.
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Distinction between thokku and thogayal:My thogayal is small batch and will be saved 5 days in fridge. However karuveppilai thokku will be saved like a pickle for very long time in fridge.
Thogayal consists of urad dal and coconut typically,thokku doesn’t.
Thokku has extra oil than a thogayal. I learnt this recipe from my MIL final 12 months and he or she makes this usually. Like the simple methodology and we at all times wish to expend the curry leaves,devour it. So this can be a fantastic means,give it a attempt.
Substances
Listed below are the easy elements wanted to organize this straightforward dish.
- Curry leaves–Use contemporary curry leaves for greatest style,flavour and shelf life.
- Purple chilli–For spice
- Tamarind–To steadiness the spice and uncooked odor of curry leaves
- Jaggery–Enhances general style.
- Asafoetida–For flavour.
Please see recipe card beneath for actual portions.
Directions
Let’s examine how you can make curry leaves thokku.
- Firstly,soak tamarind in scorching for half-hour in little water.
- In the meantime,roast pink chillies,asafoetida (see observe 2) in a tablespoon of oil.
3. Cool and place it in blender together with salt,jaggery.
4. Then,extract thick tamarind extract (thick extract with ½ cup water).
5. Place cleaned,measured curry leaves.
6. Then,grind to a thick paste.
7. Then warmth pan / kadai with 1 tablespoon oil and splutter mustard,reduce pink chillies and asafoetida.
8. Then,add the bottom paste.
9. Cook dinner moreover till thick.
10. Then,because it cooks,the color adjustments.
11. After that,add extra oil as wanted (I added 2 tablespoons).
12. Let the oil will get integrated within the thokku and will get cooked with none moisture.
13. As soon as it seems to be shiny and thick like within the image,change off the range.
14. Settle down totally earlier than storing in an hermetic container.
For those who deal with properly,it stays good for a month within the fridge. You’ll be able to combine with rice or have it as aspect dish for idli dosa.
Substitutions &Variations
You’ll be able to put together the identical with a combination of curry leaves,mint and coriander leaves.
You should use tamarind paste rather than tamarind extract. Use as per the directions within the tamarind paste bottle.
Storage
Retailer karuveppilai thokku after it utterly cools down. In any other case it would have an effect on the shelf life.
Use solely clear dry spoons.
Take required quantity and put again in fridge as quickly as attainable. Don’t depart over counter high for very long time after which put it again within the fridge.
Prime tip
Use beneficiant oil as it would be certain thokku is cooked properly and there’s no moisture in addition to helps with texture. It offers longer shelf life as properly.
Be certain to steadiness the tamarind and spice to make sure the style.
Recipe card
Karuveppilai Thokku Recipe | Curry leaves thokku
Karuveppilai thokku is a tasty south Indian condiment with goodness of curry leaves and greatest means to make use of up the contemporary leaves,together with within the food regimen. Goes properly with steamed rice,idli or dosa.
Equipments (Amazon Affiliate hyperlinks)
Substances
- 4cupsCurry leavesMeasure loosely stuffed
- 1tablespoonTamarindPack &measure
- 7Purple chilli
- ½teaspoonJaggery
- Salt
- 3tablespoonSesame oilDivided
To mood
- 1tablespoonOilI used sesame oil
- ½teaspoonMustard
- ¼teaspoonAsafoetida
- 2Purple chillies
Forestall your display screen from going darkish
Directions
Firstly,soak tamarind in scorching for half-hour in little water.
In the meantime,roast pink chillies,asafoetida (see observe 2) in a tablespoon of oil.
Cool and place it in blender together with salt,jaggery.
Then,extract thick tamarind extract (thick extract with ½ cup water).
Place cleaned,measured curry leaves.
Then,grind to a thick paste.
Then warmth pan / kadai with 1 tablespoon oil and splutter mustard,reduce pink chillies and asafoetida.
Then,add the bottom paste.
Cook dinner moreover till thick.
Then,because it cooks,the color adjustments.
After that,add extra oil as wanted (I added 2 tablespoons).
Let the oil will get integrated within the thokku and will get cooked with none moisture.
As soon as it seems to be shiny and thick like within the image,change off the range.
Settle down totally earlier than storing in an hermetic container.
Video
Notes
- You'll be able to put together the identical with a combination of curry leaves, mint and coriander leaves.
- I used stable asafoetida, so roasted alongside the pink chilli, if utilizing powder, add lastly as soon as the chillies get roasted.
- You should use tamarind paste rather than tamarind extract. Use as per the directions within the tamarind paste bottle.
- I made the thokku thick and lesser in oil although I've added 4 tablespoon oil. If the thokku is bit free/watery,shelf life is lesser. So it's your selection so as to add extra oil,much less thick in consistency.
