Karuvepelai thogayal
Curry leaf chutney is a delightful side dish for rice, dosa or idli. made with dals and plenty of fresh curry leaves. Slightly spicy the karuvepelai thogayal is a perfect use of the fresh curry leaves.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Side Dish
Cuisine Indian, South indian
- 1 tsp coconut oil
- 2 tbsp Channa Dal
- 4 tbsp Urad Dal
- 1 cup curry leaves packed
- 8 medium dry red chillies
- salt to taste
- 1 tbsp tamarind
- 1 inch fresh ginger root
- 2-3 tbsp grated coconut
Prep and wash the curry leaves and set them aside to dry.
into the pan add the oil and as it heats up add the dals.
Roast the dals on low to medium heat till golden.
Once golden, remove the dals and add the curry leaves and roast them.
When the curry leaves are roasted, remove and set it aside.
Now roast the red chillies.
Add fresh coconut, ginger, salt and tamarind
Add all these into the blender.
Blend to a coarse mix.
Now add water and blend further.
Check salt and remove from the blender.
The recipe is now ready to be served.
Keyword beans and legumes, chutneys and podi, Indian vegetarian dinner