Karuveppilai chutney for rice or karuveppilai thogayal– an easy to make delicious and quick condiment to serve with rice. You can make this karuveppilai chutney in 15 minutes and it tastes so good with rice.If you are on the look out for easy yet delicious and flavorful meal look no further than south Indian thogayal recipes. Thogayal is a condiment from Tamil cuisine. It is a slightly coarse and chunky chutney with various veggies, leaves, even peels of some veggies combined with lentils.
While I make various thogayal recipes very often, I have not blogged the recipes here that much. This karuveppilai chutney or thogayal is something I make when I have abundant supply of curry leaves. This thogayal keeps well for a week and a perfect way to not waste curry leaves.
Karuveppilai Chutney Or Thogayal Ingredients.
To make karuveppilai chutney you need urad dal, tamarind, dried red chilies and asafoetida apart from curry leaves. I always use sesame oil to make thogayal recipes for flavor.
This is a vegan recipe as such and if you want to make gluten free just leave out asafoetida or you can fry 3-4 garlic cloves instead.
Karuveppilai Thogayal With Coconut
To add more volume to this thogayal you can add 1/2 cup freshly grated coconut. Just fry it along with curry leaves and blend into chutney.
Tips To Make Best Karuveppilai Chutney or Thogayal.
Use sesame oil to fry the ingredients for best flavor.
Along with urad dal you can also use 2 tablespoons chana dal for flavor.
Do not add water while grinding this chutney. The consistency should be thick and a bit chunky.
Serve karuveppilai chutney with rice and vadam.
You can store any leftovers in airtight containers. Stays good for a week.
You might also like
How To Make Karuveppilai Chutney For Rice Step by Step
Rinse and clean the curry leaves well.
heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute.
Add dried red chilies, asafoetida and tamrin. Fry well till the chili turns dark and dal turns golden.
Now add the curry leaves and saute for 2-3 minutes.
Remove to a plate and let cool.
Transfer to a mixer jar and add required salt. Grind to a coarse paste without adding water.
Serve with rice.
Karuveppilai Thogayal Recipe
Karuveppilai Chutney Recipe
1 CUP = 250 ml
- 4 cups curry leaves tightly packed
- 2 tablespoons sesame oil
- 1/4 cup urad dal split black gram
- 10 dried red chilies
- tamarind small piece
- 1/4 teaspoon asafoetida
- salt to taste
- Rinse and clean the curry leaves well.
- heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute.
- Add dried red chilies, asafoetida and tamrin. Fry well till the chili turns dark and dal turns golden.
- Now add the curry leaves and saute for 2-3 minutes.
- Remove to a plate and let cool.
- Transfer to a mixer jar and add required salt. Grind to a coarse paste without adding water.