Kariveppilai Thokku (Curry Leaves Thokku)
Curry leaf is an essential ingredient in Indian cooking especially in South India. However, it’s customary for most of us to simply remove and throw the leaf from our food and not consume it. Curry Leaves has lots of medicinal values. Apart from adding curry leaves in rasam, sambar and other temperings, we can make use of its medicinal values by making this delicious thokku. This thokku when served with hot steaming rice with a topping of sesame oil is a dainty dish. Also there is no chance of discarding the leaves as we are grinding it for thokku so we could get benefited from the nutritional richness of curry leaves. Also this thokku is a travel friendly recipe. If we plan to travel and take home made food, this would be a great companion. We can use it as a side dish for curd rice or even if we get a plain rice ,we can mix and eat also we can use this as a side dish for roti.
If you like this Kariveppilai Thokku (Curry Leaves Thokku) then you can also try other Thokku Recipes
- Inji Thokku Recipe – Ginger (Inji) thokku, is a thick consistency pickle made with ground ginger along with tamarind ,tomato and spices. This Ginger Thokku is a perfect accompaniment for Idli/ Dosa / Roti / Curd Rice or we can even mix rice with this thokku and serve.
- Coriander Leaves Thokku Recipe Coriander Leaves Thokku Recipe | Kothamalli Thokku Recipe, is a thick gravy made with coriander leaves and Indian Spices. Its is like our conventional pulikachal mix.
- Tomato Thokku – Tomato Thokku (Thakkali Thokku) is a delicious Home made Pickle variety. Tomato Thokku can be served as a side dish for Curd Rice, Idli, Dosa, Roti.
Recipe card
Kariveppilai Thokku (Curry Leaves Thokku)
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 3 cups Curry Leaves tightly packed
- 1 small lemon size Tamarind
- 1 tsp Salt adjust to your taste
- 15 nos Sundakkai Vathal (Dry Turkey Berry)
For Grinding
- ½ tsp Peppercorns
- 2 nos Red Chili
- 1 tsp Ghee (Clarified butter)
For Tempering
- 1 tsp Sesame oil
- 1 tsp Mustard Seeds
Instructions
Saok Tamarind
- Soak tamarind in 1/4 Cup water and set it aside
Fry Sundakkai Vathal
- Heat a teaspoon of ghee and fry the sundakkai vathal till they turn dark brown. Keep the flame medium to avoid burning. Take out the fried sundakkai vathal and keep it aside
Work with Grinding Ingredients
- Add red chillies and pepper in the pan and fry it for a minute. Add this to a mixer.
- Clean the curry leaves in water and add it to the pan and saute it till the moisture is absorbed completely. Allow the curry leaves to cool off and add it to the mixer. Add the soaked tamarind to the mixer along with the soaked water and grind all the ingredients to a nice paste
Tempering Process
- Heat the pan and add gingelly oil and when the oil is hot, add mustard seeds.
Cook Ground Paste
- When the mustard seeds starts to sputter, add the ground paste along with sundakaai vathal and allow it to boil in a medium flame for 10 minutes till the raw smell of the ground paste goes off and the oil oozes out of the paste. Remove the thokku from flame
Serving Time!
- The yummy Kariveppilai Thokku (Curry Leaves Thokku) is ready to serve with hot rice. We can also serve Daangar pachadi with this which would be a great combination for Kariveppilai Thokku (Curry Leaves Thokku).
Video
Nutritional Info
Step by step Instructions with Pictures :
- Soak tamarind in 1/4 cup of water
- Heat a teaspoon of ghee and fry the sundakkai vathal till they turn dark brown. Keep the flame medium to avoid burning. Take out the fried sundakkai vathal and keep it aside
- Add red chilles and pepper in the pan and fry it for a minute. Add this to a mixer
- Clean the curry leaves in water and add it to the pan and saute it till the moisture is absorbed completely. Allow the curry leaves to cool off and add it to the mixer
- Add the soaked tamarind to the mixer along with the soaked water and grind all the ingredients to a nice paste
- Heat the pan and add gingelly oil and when the oil is hot, add mustard seeds.
- When the mustard seeds starts to sputter, add the ground paste along with sundakaai vathal and allow it to boil in a medium flame for 10 minutes till the raw smell of the ground paste goes off and the oil oozes out of the paste. Remove the thokku from flame
- The yummy Kariveppilai Thokku (Curry Leaves Thokku) is ready to serve with hot rice. We can also serve Daangar pachadi with this which would be a great combination for Kariveppilai Thokku (Curry Leaves Thokku).
how to make vada curry by simple method
how to make Chennai vada curry simple method …
Hi Srinivas, please refer this link for vadacurry. https://www.subbuskitchen.com/2012/12/vadakari.html
What is sundakkai vathal? Pepper or chilli of some kind?
Hi Karuna, Sundakkai is called as Turkey berry in english. Normally in Indian departmental stores especially southindian stores, we get dried turkey berry which has many medicinal benefits.
i want a recipe of curry leaves pulusu
Looks yummy😛how many we can store this thokku
Hi, If you keep it in an airtight container and refrigerate, it will come for many weeks.
Tempting. Definitely will try.
Thank you. Please try and share your feedback
Need mint thokku recepie
Sure Gayathri. Will publish the same shortly
Great. Learnt one new dish. Thank u
Thank you
Tried this and ever since got hooked up
Making it now every week
In love with this recipe
So happy to hear Shobana. its very healthy too.
Hi Sowmya, I am a young (at heart)😊 pati to three lovely grandkids. But that has not made me an expert cook. I am big fan and follow your blog to the T. Itis really helpful for Iyer cooking. Barring a few recipes which I am fully 😊. Thank you dear for the lovely recipes. You are a true friend who helps me almost everyday 🥰. Thank you. God bless you with more and more success 🙏
Thanks Madam. I am very humbled to see your comments. Your blessings are very valuable to me. Hope you and your family are doing great.
Hello Sowmya, all your recipes are excellent. They are much hassle free and fairly quick. Iam a huge fan of your blog. Thank you!!
Thanks Madam. I am very pleased to see your feedback. This further motivates me to improve further and add more contents.