Saturday, September 24, 2011

Curry Leaves Thogayal/Chutney

                                                                    Once in a while i like to make a gravy or a chutney with curry or mint leaves.Today i decided to make curry leaves thogayal(which is my daughter's favourite).My mom always used to say it was very good for health(hair especially) and it has lot of iron.
It is quiet simple to make and we usually have it with steaming hot rice and with a spoon of ghee or oil on top of it with some fried pappads.Traditionally they use to grind it in the Ammi(Indian grinding stone) but i ground it  in the mixer.I saw this ammi(in the picture)in a shop.I loved it so much!!!! i  just bought it to crush garlic or ginger!!!


You will Need

  • 2 cups of Curry leaves
  • One tbs of Urad Dal
  • 3 dried Red chillies
  • Half a tsp of Tamarind paste
  • One tbs of Gingelly Oil
  • Salt to Taste
  • Small piece of Ginger
  • Half tsp of Jaggery
  • A generous pinch of Asafoetida
How to

1.Wash and dry the curry leaves on a kitchen tissue or towel to absorb the moisture.
2.Heat half tbs of oil and roast the urad dal,red chillies and asafoetida and set aside.
3.Heat the remaining oil and roast the curry leaves for two to three minutes.
4.In a mixer first grind the dal,chillies,asafoetida,salt,tamarind paste,ginger.
5.Add the curry leaves and jaggery and a little water and grind to a thick paste.





10 comments:

Priya Venkat Designs said...

That ammi is so darn cute. I've been absent for a while and I had a good time reading through the previous posts. I love your presentations a lot Uma. Great job! And I will try to comment more often.

Anonymous said...

What a cute ammi!!

Rajani said...

Such a cute ammi, do you mind sharing the place of purchase?

uma shankar said...

I bought it in the recent home decor expo at chennai trade centre.

Cham said...

I just came across ur blog u ve a wonderful place, I am totally in love with ur ammi, never seen before- such a treasure! Love ur thogayal too!

The Steaming Pot said...

So far I've only used curry leaves in tempering dal etc. which requires no more than a sprig, invariably my fresh bunch of leaves dries up in a few days. Chutney sounds like a fantastic way to have those curry leaves fresh.

+1 to all the appreciation for your grinding stone :)

Aishu said...

Yum, Uma! I just got some curry leaves so I was looking through all of your recipes to decide what I can make with them. Love it.

RU Creations said...

Dear sissy tried your curry leaves thogayul and sent it to AIshu. it was yummy tasting. why is aishu making this now. i have sent a good amt ash.

priya said...

curry leaves thogayal is very nice .i have urged my mom to make it thanks.

Juvala said...

Hi
Nice recipewould try soon