Thogayal always reminds me of Sunday meals at home. My Ma used to cook elaborate South Indian food and made these thogayals that could be eaten either mixed with rice and ghee or as an accompaniment to rice and a curry. I am crazy about thogayals aka chutneys and make them regularly at home with a variety of ingredients including some veggies too.
Curry leaves are extremely good for your hair. When we were little, Ma used to make this homemade oil that mainly comprised of coconut oil (heated) with some hibiscus flowers and curry leaves. The flowers and leaves were left soaking in the oil overnight and the oil was filtered and ready to be used by us. Curry leaves arrests hair loss and premature greying problems.
According to Ayurveda, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. The roots are used for treating body aches and the bark is used for snake bite relief. You may find the use of curry leaves in many of the Ayurveda Spa Treatments in Kerala.
Thogayals are not your regular coconut chutney that you consume with breakfast staples. It’s usually mixed with some dals and given a spice kick by adding red chillies, tamarind for the zing and jaggery to control the sourness and provide a balance. There are days I add more jaggery to the thogayals and it tastes heavenly with a bowl of curd rice.
Whenever thogayals are made at home, you can guarantee overeating (forget portion control). The best combo as preferred by my husband is adding thogayals to hot rice and drizzling sesame oil on top.
Take a look at the recipe and make a bowl for yourself and try it with the amazing combinations as suggested in the write up.
Recipe for Curry Leaves Thogayal
- Curry leaves – one big bunch (washed & dried)
- Urad Dal – 2 tbslps
- Fresh Grated Coconut – 4 tblsps
- Dry Red Chillies – 5-6 nos.
- Hing – ½ tsp
- Tamarind – Small lemon sized (seedless)
- Jaggery – 2 tsps (depends on taste)
- Salt – as per taste
- Oil – 1 – 2 tsp for roasting
- Separate curry leaves from stalks and keep aside.
- In a kadhai, add oil, roast urad dal until slightly brown and also add red chillies.
- Dry roast curry leaves (minus oil) on a low flame and keep aside.
- Dry roast coconut until slightly brown and until it gives out a nice aroma and keep aside.
- Cool the above (Step 2 to 4)
- In a mixer, add roasted urad dal, red chillies, curry leaves, coconut, hing, tamarind, jaggery and salt. Grind them coarsely with some water. Add water 1 tsp at a time. The chutney shouldn’t be watery in texture also not finely ground. It should have a bite.
- This chutney remains good in a refrigerator for a week or so.
Tips / Notes –
- This chutney pairs well with rice dishes. Also a great accompaniment to dosas.
- You can mix this thogayal / chutney with some sesame / gingelly oil / ghee and add to hot rice and eat.
- Has a short shelf life. In hot climate, stays good only for 3-4 days as it contains coconut.
- I have mentioned jaggery as 2 tsps as I like these thogayals with a combination of sweet, spicy and tangy all at the same time.
- Nice way to incorporate curry leaves in ur diet.
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