Ginger as well as curryleaves are widely used in many forms in the Indian Kitchens and South Indian kitchens are no exception. No meal is complete without the addition of these two in any recipe.
Inji Karvepillai thogayal is very commonly prepared in most tambrahm homes atleast once a week . Normally the thogayals are paired with a simple maincourse like Morkuzhambu or vetha kuzhambu and some roasted papads and a simple coconut based vegetable stir fry.
As curry leaves and ginger are very beneficial for proper digestion ,overall health and immunity normally we make it when there is a lavish spread like festivals or functions. I enjoy this Karvepillai thogayal with chilled curd rice. It is so very satisfying to end the meal with a refreshing after taste lingering around the taste buds .
In addition to mixing it with hot rice and ghee as part of the main course meal, you can also enjoy the thogayal with chapati,dosas and puris as well
Preparation Time : 5-10 mins
Cooking Time : 5 mins
Complexity : simple
Serves : 2-3 people
Ingredients
handful of curry leaves ( 2 -3 sprigs /20-30 leaves) - wash and pat dry with a kitchen towel.
1 inch piece of ginger (peel the skin)
2-3 tbsp grated coconut
4-5 tsp udad dhall
1 tsp pepper corns
3-4 dry red chillies
small piece of tamarind
1/2 tsp asafoetida/hing
100ml water for grinding.
salt to taste
Method
- In a small kadai/pan,heat oil and roast the udad dhall till you get a nice aroma and the dal starts turning a little brown.
- Add the pepper corns and curry leaves at this stage and roast well.
- Add the red chillies and roast for a minute or so .
- Next add the asafoetida,tamarind and turn off the heat. Let it cool for a few mins.
- Add all the roasted ingredients along with the coconut,salt and chopped ginger ,100ml water and grind it coarsely and not very smooth like chutney.
- Adjust the water if you find it difficult to grind.
- Thuvayal/Thogayal as such is a little thick in consistency but if you want it to be a little loose/runny you can add some warm water and adjust the consistency. Donot add too much water as the flavor and texture of the thogayal will be reduced when diluted.
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What a wonderful recipe Priya. Best way to get the family to include curry leaves in their diets. Whenever I add curry leaves to my dishes, they all take it out on the side. I keep insisting that they should eat as it is good for them, they pile it onto my plate! Will be making inji karvepillai thogayal when I get my next batch of fresh curry leaves.
ReplyDeleteLovely recipe with ginger and curry leaves. It makes a good accompaniment with idli and dosa too. I will make this one, looks tasty Priya
ReplyDeleteThis is ultimate comfort on a plate. I make this atleast once a week with rasam sadam n sutta appalam - kalyani
ReplyDeleteLuckily i had both the key ingredients so have made a simple lemon rasam and this inji thogayal. It is aclever way to have the curry leaves. - Seema
ReplyDeleteThis Inji Karvepillai Thogayal sounds like a perfect accompaniment for pulao. In fact, I have some curry leaves on hand that need to be used up—I'll definitely give this a try!
ReplyDeleteI love inji karvepillai thogayal. One of the best idea to incorporate curry leaves in our diet . It is a regular dish at my place too. Just need some hot rice , ghee and sandige to polish it off . - Preethi
ReplyDeleteI m a big thogayal fan priya, this inji thogayal is so delish! Made it for lunch yesterday and it was a hit with kids. Love the punch of ginger and the earthiness of curry leaves. superb recipe!
ReplyDeleteBoth giunger and karuvepillai are my favorites and this thogayal can easily be in our menu. My recipe doesn't have coconut but I love it. Why not in this thogayal as it adds extra flavors. Great and comforting recipe!
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