KARUVEPPILAI THOGAYAL (Coarsely ground curry leaves chutney)

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Karuveppilai Thogayal (Coarsely ground curry leaves chutney)


Karuveppilai Thogayal is a traditional South Indian condiment that celebrates the potent flavor and medicinal power of fresh curry leaves. Unlike a thin chutney, a thogayal is a thick, coarsely ground paste known for its earthy, nutty, and tangy profile.

Beyond its culinary appeal, this dish is a nutritional powerhouse. In Ayurveda, curry leaves are prized for aiding digestion, managing nausea, and promoting overall wellness.


Nutritious Curry Leaf Thogayal

A thick, aromatic pounded chutney with toasted lentils and tangy tamarind.

The Ingredients

  • 1 packed cup Fresh Curry Leaves (cleaned and dried)

  • 2 tsp Urad Dal (split black gram)

  • 3 Dried Red Chilies (adjust for heat preference)

  • 3 tbsp Tamarind Juice (or a small marble-sized piece of tamarind pulp)

  • 2 tsp Cooking Oil

  • Salt (to taste)

  • Water (sparingly, for grinding)

Preparation Steps

1. Toast the Aromatics

Heat the oil in a pan over medium heat. Add the urad dal and dried red chilies. Fry them until the lentils turn a deep golden brown and the chilies become fragrant. Carefully remove them from the pan and set aside to cool.

2. Wilt the Curry Leaves

In the same pan (using the residual oil), add the fresh curry leaves. Sauté them over medium heat for 1–2 minutes until the leaves shrink and become slightly crisp.

3. Flash-Toss the Tamarind

Add the tamarind to the pan with the hot leaves. Give it a quick toss for 30 seconds—the residual heat will soften the tamarind and make it easier to grind. Turn off the flame.

4. Grind to a Thick Paste

Once the ingredients have cooled, transfer them to a blender or mortar and pestle. Add salt and a very small amount of water. Grind until you achieve a thick, slightly coarse paste.

Note: The hallmark of a good thogayal is its thick consistency; avoid adding too much water so it retains its bold texture.

Serving Suggestions

This versatile paste is the perfect companion for:

  • Curd Rice: The earthy, spicy thogayal provides a brilliant contrast to the cool, creamy yogurt.

  • Hot Plain Rice: Mix a spoonful of thogayal into steaming white rice with a drizzle of sesame oil or ghee.

  • Breakfast items: It also pairs wonderfully with idli or dosa.

Health Fact

Curry leaves are rich in antioxidants and iron. Regularly incorporating this thogayal into your diet can help improve digestion and is a traditional remedy for morning sickness or nausea.

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