Its like getting back to kindergarten learning, A for Apple, B for Bat and so on. But we are doing it in cooking, A for Apple Jam , B for Bread Bajji today its C for Curry Leaves Thogaiyal. We often make this at home, as a side for curd rice. It is a very flavorful Thogaiyal, which can go well with Kanji also. Mom at times makes it along with Paal Kanji. My grand mom, got me into liking this thogaiyal, by saying that ,my hair will grow long and be black if I eat curry leaves. Guess she was right.
Some people who are reading this may have a doubt on what is the difference between thogaiyal and chutney. Well, for Thogaiyal, all the ingredients or some ingredients are dry roasted before blending and very very less water is used while blending it. In case of chutney, the ingredients are often put in raw and it can be watery also.This is the basic difference.
Now on to the recipe
Curry Leaves - 1 cup
Red chilies - 5
Urad dal - 1 tbsp
Tamarind - 1 teeny bit
Salt - to taste
Dry roast the urad dal and red chili in a pan and keep aside
Take all the ingredients in a blender
Blend using very little water and adjust salt
Serve with curd rice or anytime of kanji.
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