Curry Leaves thokku or chutney is one of the popular condiment in south Indian cuisine. It is an essential ingredient in South Indian cooking, mainly in Kerala. It is a commonly available herb at every south Indian kitchen. It gives an adorable flavor and aroma to dishes. This dish is a chutney made with curry leaves which taste delicious with steamed rice as well as Dosa.
~Recipe by Suchu Sagar
Curry Leaves Thokku/Chutney
- 2 cups curry leaves - tightly packed
- 1/4 cup coriander leaves - finely chopped
- 10-12 dry Red chillies
- 1/4 tsp Asafoetida
- 1 tsp Cumin seeds
- 1/4 tsp Mustard seeds
- 1/4 tsp Fennel seeds
- 1 tsp peppercorns
- 1 tbsp powdered jaggery
- 1 gooseberry size tamarind - soaked in ½ cup water
- 1/4 tsp turmeric powder
- Salt - to taste (preferably rock salt)
- 3 tsp Oil - preferably gingely oil
- Grind the curry leaves and coriander leaves in a mixer. Heat oil, saute the above ground paste and keep it aside - Paste 1
- Heat 2 tsp oil in a pankadai, roast cumin seeds, fennel seeds and whole pepper. Fry until fresh aroma arises. Make sure not to burn it. Transfer it to a mixer and powder it. Keep it aside. - Powder 1(Spice powder)
- In the same pankadai, roast red chillies. Cool it completely and then transfer it to a mixer. Add salt and powder it. Keep it aside. - Powder 2(Red chilli powder)
- Heat oil in a kadai, Splutter mustard seeds, add soaked tamarind water(extract the tamarind water and discard the pulp) and bring it to a boil. Add asafoetida powder,powder 2 ( red chilly powder), turmeric powder and jaggery, Bring the flame to low and add Paste 1 (Curry leaves and coriander leaves paste) and powder 1 (spice powder).
- If you would like the condiment to be spicy, then increase the no of red chillies.
- Make sure that tamarind paste should not be less or more else it may turn tangy or flavorless
- It can be stored in Air tight container for a weeks time.