This dish is known as Thogayal in Tamil Nadu, Pachchadi in Andhra Pradesh and Chutney in the North of India. It can be prepared and left in the fridge for a week or so based on the weather.
My sons used to ridicule me as they watched me eat every cooked curry leaf on my plate – as I never threw away the curry leaves that were used in the dishes!!! When questioned why I consumed it, I used to state that it was not only good for hair growth but retained the colour of the hair as well which is not a myth!!
Curry Leaf is the wonder leaf which is rich in medicinal value. It is widely used in South Indian cuisine. It is a good remedy for nausea and indigestion. A dash of asafoetida powder in a glass of buttermilk with crunched curry leaves is the best drink to alleviate any stomach queasiness or indigestion.
Ingredients to serve 6 people
4-5 Cups of Loose Fresh Curry leaves (without the stalks)
1 Inch Tamarind
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Fenugreek Seeds
3-4 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Curry Leaf Chutney or Thogayal
Preparation
Heat 4 tablespoons of oil in the pan
Add the mustard seeds, urad dal, fenugreek seeds, red chillies and asafoetida and fry for a couple of minutes until the dal turns golden brown.
Add the fresh bunch of curry leaves and saute for a few minutes
Cool and grind the above with the tamarind and salt into a soft mixture (adding just enough water to make it into a paste )
Heat the remainder of the oil in a pan
Fold the mixture into it and fry for less than 2-3 minutes
This can be mixed with plain rice and eaten
The Chutney or Thogayal is ready to be served
Note: The number of red chillies can be increased or decreased to suit the palate of the individuals.
Fresh curry leaves is preferable but dried leaves can also be used!!