9/4/13

C for Curry Leaves Thogaiyal

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

Ingredients

Curry Leaves - 1 cup 
Red chilies - 5
Urad dal - 1 tbsp
Tamarind - 1 teeny bit
Salt - to taste


Method

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. 


26 comments:

Srivalli said...

I have always made a dry powder..this sounds very nice..

Unknown said...

wow very very delicious and flavorful thogayal dear :) tempting me !!

Unknown said...

Such a flavorsome ball of goodness. Loved to read about it.

cookingwithsapana said...

Very nice thogyal...we have curry leaves tree in the backyard , will make some ..

Chef Mireille said...

gorgeous color

Unknown said...

finger licking good!! love it with hot steamy rice!!

Sowmya

preeti garg said...

As i have no idea about south food and specially name, Its look interesting and unique.

virunthu unna vaanga said...

I love the thogaiyal very much... we prepare this often...

Sandhya Karandikar said...

I simply love the flavour of curry leaves and use it very often. Love your thogaiya recipe.

Sandhya Karandikar said...

Wonderful Thogayal. I make dried powder but never tried this.

The Pumpkin Farm said...

we use dried curry leaves to make chutney, and about this wet form i like the idea of roasting the urad dal the most

Janani said...

mom used to make it very often I miss it thanks for reminding lovely click.

veena said...

love to have with some hot rice...yumm

Priya Suresh said...

Sucha healthy thogayal, love with some rice porridge anytime;

vaishali sabnani said...

Oh this is really simple would love to make it..and thanks for telling us the difference between the two..I had no idea.

Pavani said...

I didn't know the difference between thogaiyal and chutney -- so thank you for that piece of information.
Curry leaf thogaiyal sounds super tasty.

Unknown said...

I can have this with idli and dosa. your grandmother is right it is good for hair and healthy tooo

Gayathri Kumar said...

What a delicious thogaiyal. I love curry leaves and I need to try this...

Harini R said...

Love the flavorful chutney!

Padmajha said...

One of my favs. Love it more if it is ground in the ammikall

Unknown said...

Lovely chutney.. IT just tempting..

Sandhya Ramakrishnan said...

Very flavorful thogayal...love it with curd rice, idli or dosai :)

Foodiliciousnan said...

I love this thogayal with rice and ghee too :) Paatis are such an integral part of all our lives!

Suma Gandlur said...

Colorful and healthy chutney.

Archana said...

OMG Kamalika this is awesome. First time I have understood the difference between a chutney and a thogayal.

I am drooling. Can I use this to flavour daals & veggies?

Saraswathi Ganeshan said...

My goodness, I simply enjoy this with bowl of rasam rice..Flavourful thogaiyal..

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