Curry leaves is most omitted part of the food and many a times it is thrown out from food.Curry leaves are loaded with iron and calcium and is very good for hair growth.It has a fresh aroma and adds taste and flavour to the dish it goes in.I like curry leaves and this thogayal can be a great accompaniment to rice in place of any usual gravies.It is easy to make and can be stored in fridge for 2-3 days.Since it has dal and chilles it will add a nice crunch while eating.Scroll down below for a nice aromatic curry leaf thogayal recipe..
INGREDIENTS
| Curry Leaves | 1 bunch |
| Mustard | 1/2 tsp |
| Urad Dal | 1 tsp |
| Red Chilli | 2 |
| Asafoetida | 1/2 tsp |
| Tamarind | a small bit |
| Oil | 1/2 tsp |
| Salt | to taste |
HOW TO MAKE
- In a pan add oil and add mustard seeds.Once they crackle add urad dal,asafoetida and red chilli.Wait till dal gets brown.
- Add curry leaves and switch off the flame.Add it to a blender.
- Grind it adding a little water to a fine paste.
- Curry Leaves Thogayal is ready.
Notes
- Don’t fry the curry leaves.Just switch off the flame soon after adding to the pan.
- Adding a bit ginger also enhances the taste.
- If you want it spicy add more red chillies.
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