

Curry leaves is most omitted part of the food and many a times it is thrown out from food.Curry leaves are loaded with iron and calcium and is very good for hair growth.It has a fresh aroma and adds taste and flavour to the dish it goes in.I like curry leaves and this thogayal can be a great accompaniment to rice in place of any usual gravies.It is easy to make and can be stored in fridge for 2-3 days.Since it has dal and chilles it will add a nice crunch while eating.Scroll down below for a nice aromatic curry leaf thogayal recipe..


Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
cup
|
Ingredients
- 1 bunch curry leaves
- 1/2 tsp mustard
- 1 tsp urad dal
- 2 red chilli
- 1/2 tsp asafoetida
- tamarind a small bit
- to taste salt
Ingredients
|
![]() |
Instructions
- In a pan add oil and add mustard seeds.Once they crackle add urad dal,asafoetida and red chilli.
- Wait till turns brown.
- Add curry leaves and switch off the flame.
- Add it to a blender.
- Grind it adding a little water to a fine paste.
- Curry Leaves Thogayal is ready.
Recipe Notes
- Notes
- Don't fry the curry leaves.Just switch off the flame soon after adding to the pan.
- Adding a bit ginger also enhances the taste.
- If you want it spicy add more red chillies.