KARUVEPPILAI THOKKU ( CURRY LEAVES THOKKU)

Nothing comes for free, but a bunch of curry leaves, that is literally thrown into your bag of grocery. According to me, its one of those ingredients that might just seem like a type of  leaf from the outside, but is filled with a lot of goodness. Nutritious in content, curry leaves has value even when its used in other forms such as oil and paste as a supplement for hair and the skin. Most of the Indian dishes, are tempered with this lovely ingredient. The aroma that it emanates, adds to a magical flavor to the dish.

I have put together a few recipes where Curry leaves is not an add on, but is the main ingredient. Relish and benefit!

KARUVEPPILAI TOKKU (CURRY LEAVES)

Ingredients

Fresh curry leaves—              2  cups

Dhaniya seeds—                     2 tbsp

Sesame seeds—                      1 tbsp

Fenugreek seeds—                ½ tbsp

Cumin seeds—                       ½ tbsp

Whole pepper—                    ½ tbsp

Mustard seeds—                   1 tsp

Dry red chilli—                      7-8 nos

Turmeric pwd—                   ½ tsp

Asafetida—                          ½ tsp

Jaggery—                               1 tbsp

Tamarind—                            1 small lemon size

Salt—                                     1 ¼ tsp

Sesame oil—                       5-6 tbsp.

Method

Remove the curry leaves from the stem and wash it well. Spread the leaves in a towel and let it dry.

Take a pan add one tbsp of oil and fry the whole asafetida, remove. In the same oil add daniya seeds, sesame seeds, fenugreek seeds, cumin seeds, whole pepper, dry red chilli and fry well. Put of the heat add the turmeric pwd, tamarind and jaggery and give a stir. Allow it to cool. Blend all of this in a blender, adding sufficient water, add salt and blend again to get a thick paste. Heat a pan add the remaining oil , add the mustard seeds, when they start to splutter add the grounded paste. stir well, now add a glass of water, mix it all together and allow it to cook. Stir often so that it doesn’t stick to the pan. Slowly you will see oil comes out and the paste is thick. Put off the heat. Your spicy

Karuveppilai thokku is ready.

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