KAREVEPILLAI / CURRY LEAVES THOKKU.

 Thokku is a thick gravy prepared in the Tamilnadu. The key difference between thokku and chutney is- thokku is sauteed in sesame oil to prolong shelf life and the consistency is thicker compared to chutney. This thokku is one of the productive methods of including curry leaves in our diet. In olden days,this gravy was prepared using soapstone utensil. The stone lends a nice flavour to the dish and acts as a preservative too. Since,curry leaves has good digestive properties,this thokku is a part of postpartum diet. This thokku is a very good appetizer. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 INGREDIENTS

CURRY LEAVES- 1 CUP

TOOR DAL- 6 TSP

URAD DAL- 3 TSP

RED CHILLIES- 5 NOS

PEPPERCORNS- 3/4 TSP

CUMIN SEEDS- 1/2 TSP

TAMARIND- GOOSEBERRY SIZE

JAGGERY- 1 TSP POWDERED

SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

ASAFOETIDA- 1/2 TSP

DRY GINGER POWDER- 1/4 TSP

SALT TO TASTE

 

PROCEDURE

Wash curry leaves thoroughly and wipe it pat dry and keep it aside.

In a pan heat sesame oil and add toor dal,urad dal,peppercorns,cumin seeds, red chillies and roast till the ingredients turn crisp.

In the same pan,add the curry leaves and fry till nice aroma emanates and the leaves change colour.

Soak tamarind in warm water and extract syrup.

In a mixer jar,transfer the roasted ingredients,curry leaves and tamarind syrup and blend to fine paste.

In another pan add sesame oil. Add mustard. When it starts to splutter,add asafoetida and fry the ground paste,salt and fry till you see bubbles and the gravy leaves the sides of the pan.

 

Add powdered jaggery,dry ginger powder and simmer in mild heat and switch off. 

Store it in a air-tight and clean container.