Cuury Leaf Chutney or Thogayal

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  Karuvepillai Thogayal Chutney

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!!

 

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