On a lazy day when you don’t feel like cooking and want a quick fix, this karuveppilai thokku (curry leaves chutney) comes in handy. You can have it with rice and ghee (tastes heavenly), or can be had with dosai/idli/upma.

I’ve seen a lot of people remove the curry leaves from their food and avoid eating it. Apart from adding aroma to the food, curry leaves boasts of numerous health benefits and is a power house of nutrients. So think twice before you remove it from your plate!

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⏱️ Preparation time: 5 minutes

🥘 Cooking time: 15 minutes

⏳ Total duration: 20 minutes

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Type of meal: Chutney

Cuisine: Indian, South Indian

🍽️ Makes about 100 gms / 3 cups

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Ingredients:

1. Curry leaves (kadi patta): 100 gms (about 1 bunch / 3 cups)
2. Tamarind: 1 lemon size ball
3. Split bengal gram (chana dal): 3 tbsp
4. Split black gram (urad dal): 3 tbsp
5. Red chilli: 5 – 7
6. Asafoetida (hing): 1 small piece
7. Mustard seeds: 1 tsp
8. Sesame (gingelly / til) oil: 3 tbsp
9. Salt as per taste
10. Jaggery: 1/4 tsp (optional)

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Instructions:

1. Wash the curry leaves nicely and spread it on a muslin cloth or a newspaper and let it dry.
2. In a wok, kept on medium flame, add 1 tsp gingelly oil. Once the oil gets hot, add the split bengal gram and black gram and sauté till it turns golden.
3. Add the asafoetida, lemon size tamarind, red chilli and curry leaves, and sauté for 5 minutes till you get the aroma.
4. Switch off the gas and let the contents cool down completely.
5. In a mixer / blender, add the roasted ingredients. Add some water and grind it to a fine paste.
6. In the same wok, add 1 tsp gingelly oil. Once the oil becomes hot, add 1 tsp mustard seeds and let it crackle.
7. Now, transfer the ground paste back into the wok. Add 3 tbsp gingelly oil, salt as per taste, jaggery (optional) and cook it for about 8 to 10 minutes on medium flame.
8. By now, all the water would have been absorbed and the chutney will begin to leave the sides of the pan.
9. Taste and adjust salt as required. Let the thokku cool down completely. Transfer it into an airtight container and store it in the refrigerator. Curry leaves chutney is ready for use.

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Notes:

1. Adjust the quantity of red chilli depending on your spice levels.
2. After making the thokku, you may generously add gingelly oil to it. This helps in preserving the thokku for a longer duration.
3. This chutney will last for about 2 to 3 weeks if stored in an air tight container.

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Bon Appetit!