Kariveppilai Thokku (Curry Leaves Thokku)

Kariveppilai Thokku (Curry Leaves Thokku) is a thick spicy gravy made by cooking curry leaves paste in the tamarind based gravy with spices. We also add Sundakkai in this thokku. Curry leaves with sundakaai will help in indigestion. Just a plain rice with Kariveppilai Thokku (Curry Leaves Thokku) a healthy dish to keep up our stomach healthy.

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

1. 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.
2. 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.
3. 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

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).