My innovations - Karuveppilai Thokku / Curry Leaf Thokku

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Karuveppilai  Thokku / Curry Leaf Thokku

Curry leaf is an essential ingredient in Indian cooking especially in South India. However, it's customary for most of us to simply remove and throw the leaf from our food and not consume it. But I love to use curry leaf basically because of its health benefits and aromatic smell….. :) I have just listed down some of the health benefits of curry leaf I know…….I mainly use curry leaf for the last point I have listed down …. ;) I have trained even my son Balaji  all the curry leaf in his food…… today I have given the recipe of curry leaf thokku…. Hope you all will enjoy this…

HHH

v  Curry leaf has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily.

v  A good remedy for nausea and indigestion.

v  Chew a few leaves every day to lose weight

v  Curry leaves are also known to improve eyesight. It is also believed to prevent cataract.

v  Curry leaves are also good for hair growth and colour. Curry leaf will prevent pre mature graying of hair.

These are just few of the many benefits that the curry leaves possesses. Include this in your daily diet for better health.

Curry leaf Thokku : 

In  this Thokku I have added Horse gram (Kollu) which is adds more health benefit....Normally we use Kollu in Parrupu podi  only But I add in most of my recipes wherever the taste and flavor suits very well, and I add Flax seed I prefer to avoid mustered seed and include flax seed even in day to day cooking.. because of its heath benefits.

Usually I make curry leaf Thokku in large quantity and it can be preserved up to 6 months. The Karuveppilai  Thokku/ Curry Leaf Thokku  can also be used as a pickle with curd rice or as a chutney with Dosa / Idly and this goes well even with Rotis....

Ingredients

Tamarind – size of 1 apple (squeeze the pulp)
Curry Leaves – ½ kg
Salt – ¾ cup

Til Oil – 1 cup
Turmeric Powder  – 2 tablespoons

For Grinding:

Black Sesame seeds /Ellu – 1 cup

Horse gram / kollu – 1cup
Coriander seeds / Dhaniya seeds – 1 cup
Channa Dhal – 1cup
Red Chillies – 35

For seasoning
flax seed – 5 tablespoon
Urad Dhal – 2 tablespoon
Red Chillies – 20
Asafoetida / Hing – 3 tablespoon
Ground nuts – 1 cup’

Procedure for the Karuveppilai  Thokku/ Curry Leaf Thokku

1.      Heat the kadai and add the Black Sesame seeds /Ellu and allow it to splutter. Keep it aside.

2.       Add the Coriander seeds / Dhaniya seeds, Channa Dhal and Red Chillies (35 ) and roast till they become brown. Keep it aside.

3.      Now add the Horsegram / kollu and fry till they become roasted.

4.       All the above should be roasted without any oil. Grind them without water into a coarse powder. Keep it aside.

5.       clean the curry leaf 2-3 times with water and grind it with water to make nice paste.

6.       Heat oil in a kadai and add the red chillies (20) and once they turn dark brown, urad dhal, asafoetida. You may reduce the red chillies if you do not want it to be too spicy.

7.      Add turmeric powder and stir well

8.       Add the thick tamarind pulp and curry leaf past Let the mixture boils till the raw smell of the tamarind goes off and it becomes really thick.

9.       At this stage, add salt and the ground powder and stir well.

1   Fry ground nuts and flax seeds with oil separately and add to the above mixture.

1   Allow the sauce to cool and store it in a clean, dry container.

Procedure for Karuveppilai  Rice

v  . Cook 2 cups raw rice separately in a pressure cooker and transfer it to a tray/ large plate so that it is not sticky.

v   Mix around 4 tablespoons of Karuveppilai  Thokku, 2 spoons of til oil, fried cashews(optional).

v  Serve with papad and raita.

Soon will write more curry leaf recipes  that I know……..