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 mins
Cook Time 15 minutes mins
Course Chutneys
Cuisine Tamil
- 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
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
- 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