Karuveppilai Thogayal recipe with step by step pictures, an easy to make South Indian thogayal recipe using curry leaves pairs well with rice and tiffin varieties. We South Indians make varieties of thogayal at home. More than pickles we all love thogayal as an accompaniment for curd rice. I have posted karuveppilai thokku recipe in jeyashris kitchen. Few weeks back when we friends met for potluck, one of them brought this karuveppilai thogayal. Though the method is same we make, the addition of onion and garlic enhanced the taste even more. I wanted to try this version at home from that day, finally made this today. It tasted yum and we enjoyed with plain rice and cabbage thoran.
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Karuveppilai Thogayal recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Karuveppilai Thogayal recipe with step by step pictures, an easy to make South Indian thogayal recipe using curry leaves pairs well with rice and tiffin varieties.

    Karuveppilai | Curry leaves  1/2 cup (tightly packed)
    Red chili    5-6
    Urad dal  1 and1/2 tblsp
    Small onion  2
    Garlic  1 clove
    Oil  3 tsp
    Tamarind  a small piece
    Salt  as needed
    Coconut  2 tblsp
    Asafoetida  2 pinches

Method :

• In a pan add oil and add the urad dal, red chili and tamarind.
• Peel the skin of shallot and garlic.
• Add this to the pan.
• Saute till the dal turns golden brown. 
• Switch off the flame and add the curry leaves.
• Mix well. 
• Add asafoetida, salt and coconut.
• Allow this to cool completely. 
• Grind this by adding little water. 
• Thogayal should be thick. 
• Karuveppilai thogayal tastes best with curd rice. 
• We can mix this with hot rice and ghee and eat with appalam.

Notes:

1. If you want to make a no onion no garlic version of karuveppilai thogayal skip the onion and garlic.

    

Method with step by step pictures :

• In a pan add oil and add the urad dal, red chili and tamarind.
• Peel the skin of shallot and garlic.
• Add this to the pan.
• Saute till the dal turns golden brown. 

• Switch off the flame and add the curry leaves.
• Mix well. 
• Add asafoetida, salt and coconut. 
• Allow this to cool completely. 

• Grind this by adding little water. 
• Thogayal should be thick. 

• Karuveppilai thogayal tastes best with curd rice. 
• We can mix this with hot rice and ghee and eat with appalam.
• Thogayal stays good in the refrigerator for 2-3 days.

Notes:

1. If you want to make a no onion no garlic version of karuveppilai thogayal skip the onion and garlic.