Authentic Curry Leaf Chutney & ThogayalVeg
Discover two delicious ways to enjoy healthy curry leaf chutney! This quick, flavorful recipe is perfect for any meal. Learn how to prepare a thick, coarse version that pairs beautifully with steaming rice and ghee, or a smooth, flowy version ideal for idly, dosa, and upma. Packed with the earthy aroma of fresh curry leaves, tangy tamarind, and aromatic spices, this versatile condiment is a must-have for your kitchen. Simple, wholesome, and truly authentic!
Ingredients
1 cup Curry Leaves
1 tbsp Sesame Oil
1 tsp Mustard Seeds
1 tbsp Black Gram (Urad Dal)
3 nos. Dry Red Chilli
Tamarind : Marble-sized piece
1 cup Fresh Coconut
to taste Salt
pinch Asafoetida Powder (Hing)
as needed Water
Instructions
1
Wash the curry leaves thoroughly and pat them dry using a cloth to remove excess water.
2
This step helps prevent excessive spluttering while frying.
3
Place a pan on the stove and add sesame oil. Once the oil is hot, add the mustard seeds.
4
While the mustard seeds begin to splutter, set aside a small portion of the tempering to add to your serving bowl later for a garnish.
5
Add the urad dal, dry red chillies, curry leaves, tamarind, and fresh coconut to the pan.
6
Sauté these ingredients for a few seconds until fragrant, then add salt. Turn off the heat.
7
Transfer the mixture to a blender/grinder.
8
For Rice (Thogayal): Add a very small amount of water and grind coarsely. This thick consistency pairs perfectly with hot rice and ghee.
9
For Breakfast (Idly/Dosa): Add more water to the mixture and grind until smooth to achieve a watery, flowy consistency.
10
Combine the prepared chutney with the reserved tempering and serve immediately.
