Preparation method for karuvepillai thokku(Curry Leaves Thokku).
curry leaves – 3cups / 3 tumblers full
Venthyiam /Methi - 1 teaspoon
Mustard - 1 teaspoon
Garlic - 10-15 pods (Smashed)
Ginger - 1 inch(Smashed)
kadalai paruppu - 3 tablespoons
ulundu(urad dal) - 1 table spoon
Groundnut - 4 nos
red Chillies - 6
Pepper - 1 spoon
Asafetida /Perungayam - 1 pinch
Jeera - 1 teaspoon
Til- 1/4 teaspoon
coriander powder - 1 pinch / Daniya ¼ spoon
Tamarind - 1 small lime sized ball
Turmeric - 1 pinch
Salt - to taste
Jaggery - 1 inch ball
gingely oil /Sunflower oil – 200 ml
Salt to taste
1) Prepare jaggery syrup.
2)Fry methi/venthiyam dry till they turn dark brown.
Powder methi and curry leaves.
3) With as little as say 50ml of oil, fry mustard,ulundu, kadala parupu,ground nut till they turn light brown,
add chillies (green & red),garlic,ginger,pepper, asafetida, Jeera, Til, Daniya,turmeric powder.
4) Heat 150 ml of oil in a kadai, add the above mix,
5) Still fry for 2 minutes and add jaggery syrup, curry leaves powdered and methi powdered nd salt to taste.
6) Fry for 2 to 5 minutes.
Allow them to cool after frying.
Store it in a glass jar.
Optional : If you dont like sweet taste in thokku, avoid using jaggery syrup.
Tip : Tastes best with rice, idly/dosa