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Curry Leaves Thogayal
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Roasting the curry leaves is a must, or else the Thogayal will give out a raw unappetizing smell.
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Curry leaves find multi-dimensional usage in south Indian kitchens, so it is no surprise that their capacity as a chutney ingredient would have been discovered too. It was first tested out in the 8th century in a poor Brahmin home that could not afford lentils to make sambar. Since that period, this Thogayal has become widely popular, and is featured prominently in wedding menus and served regularly as a side-dish on special occasions. Its health benefits are well-documented too.
- Curry leaves (kadipatta) (1 cup)
- Black gram (urad dal) (2 tbsp)
- Dry red chillies (sabut lal mirch) (6 to 7)
- Tamarind (imli), de-seeded (2-inch piece)
- Salt (to taste)
- Oil (1 tsp)
- Asafoetida (hing) (¼ tsp)
- Jaggery (as per taste)
- In a kadhai, heat oil and fry the urad dal, hing and lal mirch in it. When the dal has turned golden brown, toss in the washed kadipatta. Lower the flame and sauté well till the leaves have shrunk.
- Next, add in the Imli/tamarind, give it a toss and switch off the flame.
- Once the mixture has cooled, transfer it into a mixer-grinder and work up a smooth paste. Then, add in jaggery (preferably ¼ tsp of it), for a slight twist in taste.
- Curry Leaves Thogayal is now ready. Serve with hot rice and ghee.
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