Kariveppilai / Curry Leaves Thokku

Kariveppilai / Curry Leaves Thokku

Today I'm going to give you a Delicious​ Recipe, Kariveppilai Thokku / Curry Leaves Thokku! If you feel bored to cook anything, but don't want to go out for eating, then you can have this thokku for making your meal great and fulfilled! Just mix a spoon of this thokku with gingelly oil to hot Rice and taste it! No side dish is needed.

You want to know how to make it! Here we go!

Ingredients :

Kariveppilai / Curry Leaves - 2 cups
Kadalai Paruppu / Bengal Gram Dhall - 1 tsp
Dhaniya Seeds - 1 tsp
Red Chilli - 5 / 6
Asafoitida powder / Hing - 2 pinches
Turmeric powder - 1 tsp
Chilli powder - 2 / 3 tsp (optional)
Tamarind - 1 big Amla sized
Mustard Seeds - 1 tsp
Fenugreek Seeds - 2 tsp
Gingelly Oil - 2 / 3 tbsp
Salt - to taste.

Method :

Wash Curry Leaves and drain and dry it in shade by spreading it in a clean dry towel!

Soak tamarind for about 30 minutes and  take a thick extract from it and keep aside.

Roast Fenugreek seeds to Golden brown without oil! Dry grind it to make a fine powder in a mixer jar and keep aside.

Roast, Kadalai Paruppu / Bengal Gram Dhall, Dhaniya Seeds, Red Chilli with 1 tsp oil to golden brown and allow it to cool.

Dry grind the above roasted ingredients in a mixer grinder to a powder and keep this masala powder aside.

Roast the dried Curry Leaves with very little oil slightly.

Wet grind the roasted Curry Leaves with the thick Tamarind extract and required salt! Make a smooth paste! Water can be added if needed!

Take a thick bottomed pan! Heat 1 tbsp Gingelly Oil!

Pour the smooth Curry Leaves paste and saute in low flame.

Add Turmeric powder, Roasted masala powder one after another and continue stirring! If you feel like adding more Chilli powder, it can be added now!

Check for salt and add if necessary.

Take care that it doesn't catch at the bottom!

If the added oil is taken by the paste, then add more oil little by little and continue stirring.

When the paste becomes like a ball and the observed oil comes out of it, remove from the stove.

Season with Mustard Seeds and Asafoitida powder. Add 1 tsp Fenugreek powder and mix well!

Kariveppilai Thokku is ready!

Store it in a clean dry airtight container!

It tastes great with hot Rice and gingelly oil! No side dish is needed for this great thokku!

Note :

• It lasts long for about one month.
• Use Crystal Salt for making Thokku! It'll act as a preservative!
• The masala powder which we made can be used for making any type of Variety Rice, Kootu and any spicy Poriyal!  

Have a healthy days! Will revert back with a delicious Recipe soon! Bye friends!

Puli Kaichal or Puliyodharai Paste

Puli Kaichal or Puliyodharai Paste 

Today I'm going to give a very delicious and special dish, Puli Kaichal. A traditional South Indian Brahmin style Puli Kaichal or Puliyodhari paste. I learnt it after making so many mistakes. I'm happy to share the method with you all.

Puli Kaichal

Ingredients

Tamarind - 1 big apple size
Bengal gram dhall - 2 tsp
Coriander seeds - 1 tsp
Red chilli-  6-7 nos.
Gingelly oil - 3 tbsp
Mustard seeds - 1 tsp
Black gram dhall - 1 tsp
Ground nuts - 2-3 tsp
Curry leaves - 4 strands
Turmeric powder - 1/4 tsp.
Salt - As required
Jaggery - 1 tsp (optional)

 

Method

Soak tamarind for half-an-hour. Take thick tamarind extract and filter it to remove impurities.

Dry Roast, 1 tsp Bengal gram dhall, coriander seeds, red chilli, and 3 stands curry leaves. Allow it to cool.

Dry grind the roasted ingredients to a fine powder.

Heat 1 tbsp of gingelly oil in deep thick bottomed pan or a pressure cooker.

Add mustard seeds. When it splutters, add bengal gram, black gram, ground nuts, curry leaves and fry for few seconds.

Now add Tamarind extract slowly with continuous stirring. Add turmeric powder and salt and mix well. Bring to boil.

 

Allow it boil for 15 - 20 minutes. Close it with a lid to avoid splattering outside. Stir frequently to avoid sticking to the bottom of the pan. Add the remaining gingelly oil little by little in frequent gaps.

Now the boiling liquid becomes thicker and it will take all the oil added to it. Add half of the dry ground powder to it at this stage. Mix well and continue stirring. If you like to add jaggery, add at this stage. Check for salt. If needed, we can add at this stage. (Store the remaining powder in a clean dry airtight container.)

The mix will become thicker. A pleasant aroma of  Puli Kaichal will start coming for the boiling mixture. The oil which was taken by the mix will start coming out.

 

The mix will become thicker and thicker and it will transform to a fine paste. At this stage we can take it off from the flame. Allow it to cool. Transfer the pulikaichal into a clean dry air-tight container.

Add required quantity of pulikaichal to hot rice with gingelly oil and 1/2 tsp of the ground powder. Mix well to make Puliyodarai or Puli Sadam.


*Note: We can use the ground powder to make various Kootu or Poriyal or otherwise to make instant Sambar too.

Yummy! Puli Kaichal

Have a nice day. Will meet you all with yet another delicious dish. Bye friends.