Murraya koenigii is the botanical name of Curry tree. This tree produces an aromatic leaf often used in Indian cuisine. We can prepare many delicious and variety of dishes using these leaves. Karuveppilai / Curry leaves thokku is the best way to enjoy the flavors and benefit from the wonderful nutrients present in curry leaves. It is a simple and easy homemade dish. It can be served with idly or dosa or steamed rice. I prefer to use it as sandwich spread too.
Thokku/ side dish for rice
2 bunches of curry leaves
100 g gingerly oil
2 tablespoons of toor dal
2 tablespoons of urad dal
20 dry red chillies
Tamarind gooseberry size
1 teaspoon of asafoetida powder
- Wash the curry leaves and pat dry them.
- In a pan, add toor dal, urad dal, and red chilli and roast this till the dal turns brown. Roast in a medium low flame without burning it.
- Roast the pat dry curry leaves.
- Grind the roasted chillies, dal and the curry leaves along with tamarind, salt and asafoetida powder.
- Heat the oil in a kadai and add the grinded mixture.
- Let it be cooked till the oil settles on the top.
- Keep the thokku in an airtight container.
Healthy and tasty Curry Leaves Thokku is ready!
Tips / variations:
- Use very little water for grinding to maintain the consistency and shelf life of the dish.
- If crystal asafoetida is used, roast them in oil before grinding.
- Keep in an airtight container and store in the refrigerator for up to 1 month.
- Make sure sufficient amount of salt and oil is added.
- Curry leaves are rich in carbohydrates, fibre, calcium, phosphorous, irons and vitamins.
- It helps your heart function better, fights infections.
- It can reduce hair loss and increase hair growth.
- Asafoetida powder helps reduce bloating and other stomach problems.
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