Kariveppilai Thokku (Curry Leaves Thokku)
a Healthy Homemade Ready mix for Rice!

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Ingredients

Adjust Servings:
3 Cups Curry Leaves 1 Cup - 250ml
1 small Lemon Size Tamarind
To Taste Salt
15 Sundakkai Vathal (Dry Turkey Berry)
For Grinding
0.5 Teaspoon Peppercorns
2 Red Chili
1 Teaspoon Ghee (Clarified butter)
For Tempering
1 Teaspoon Sesame oil
1 Teaspoon Mustard Seeds

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A Travel Friendly healthy mix!

Features:
  • No Onion No Garlic Recipes
  • Traditional Recipes
  • Travel Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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I recently visited my hometown and stayed there for sometime. I felt some indigestion and my elderly neighbor who is an Iyengar  suggested to have Kariveppilai Thokku (Curry Leaves 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.

Video Making of Kariveppilai Thokku (Curry Leaves Thokku)

Kariveppilai Thokku (Curry Leaves Thokku)

 

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Steps

1
Done
10 mins

Saok Tamarind

Soak tamarind in 1/4 Cup water and set it aside

2
Done
5 mins

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

3
Done
5 mins

Work with Grinding Ingredients

Add red chillies and pepper in the pan and fry it for a minute. Add this to a mixer.

4
Done

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

5
Done
5 mins

Tempering Process

Heat the pan and add gingelly oil and when the oil is hot, add mustard seeds.

6
Done
5 mins

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

7
Done

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).

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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8 Comments Hide Comments

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.

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