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Curry leaves thogayal recipe

Curry Leaves Thogayal Recipe

nags
An easy curry leaves thogayal recipe that uses fresh curry leaves, coconut, and basic spices. Perfect with rice and some ghee.
Prep Time 10 minutes
Cook Time 15 minutes
Course Chutneys
Cuisine Tamil

Ingredients
  

  • 6 cups fresh curry leaves packed
  • 1/2 cup grated coconut fresh or frozen, thawed
  • 2 tsp oil
  • 1 teaspoon urad dal
  • 1/8 teaspoon hing asafoetida
  • 2-3 dry red chillies adjust to taste
  • 1 green chilli optional
  • A small piece of tamarind
  • 2 cloves of garlic
  • 1/2 cup chopped coriander leaves optional

Instructions
 

  • Wash the curry leaves thoroughly and set aside to drain
  • Heat oil in a pan and add the urad dal
  • When the dal turns brown, add the hingĀ 
  • Then add the red chillies, garlic, and green chilli (if using)
  • Roast for 10 seconds and then add the curry leaves
  • Saute until the leaves wilt and turn a darker colour - about 5-7 minutes
  • Turn off the heat and add coconut, coriander leaves, tamarind, and some salt
  • Stir everything together to warm up in the heat of the mixture
  • Cool completely
  • Grind with very little water to a coarse paste
  • Serve with rice and ghee

Notes

  • The coriander leaves are optional. I also add mint leaves sometimes I have fresh ones in hand
  • The green chilli adds a lovely flavour but can be omitted
  • The garlic is optional but highly recommended
  • Add as little water as possible to just enable grinding. More water will dilute the flavour of the curry leaves thogayal
Keyword curry leaves thogayal, thogayal recipe