21 Apr 2017

Karuveppilai Thuvaiyal

I buy fresh vegetables everyday and my vegetable vendor, near my house, always gives me tons of free curry leaves every time I buy vegetables and I'm always at a loss trying to find ways to use it all up, without it getting spoilt. One such day I decided to make this tasty and healthy thuvaiyal. I have already shared coriander thuvaiyal and pudina thuvaiyal. These thuvaiyals are healthy and so versatile. You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good for long.

Karuveppilai Thuvaiyal

Preparation time 10 mins | Cooking time 3 mins | Makes 1 cup

  • Curry leaves - 3 cups
  • Red chilli - 5
  • Turmeric powder - 1/4 tsp
  • Salt - to taste
  • Tamarind - a small piece
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Hing - a pinch
Karuveppilai Thuvaiyal

1. Wash the curry leaves well and drain.
2. Heat oil in a pan. Add the mustard seeds, urad dal, hing and red chillies.

3. When the mustard seeds splutter, add the curry leaves.
4. Saute until the leaves wilt a little.
5 Add the turmeric powder and salt and mix well.
6. Take it off flame and allow it to cool.

7. Transfer to a blender and add the tamarind. Blend to a smooth paste adding little water.
8. Transfer to a clean glass jar and store in the refrigerator. 

Karuveppilai Thuvaiyal

1. You can add some coconut pieces too while grinding. My mum always grinds with coconut and it tastes awesome. But to me, adding coconut makes it like a chutney so I don't add coconut to a thuvaiyal.
2. Do not add too much water while grinding the leaves.

Until next time,
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