Karuveppilai Thogayal Recipe | Curry Leaves Thuvaiyal | Startup Cooking


curry leaves thogayal

Curry leaves thogayal is an efficient way to consume curry leaves in our everyday menu. 

Curry leaves are the curry tree foliage. This tree is native to India, and for both medicinal and culinary purposes, its leaves are used. 

In Indian households, curry leaves, the quintessential aromatic element, have countless nutritional and therapeutic benefits.  Karuveppilai in Tamil, Kadi Patta or Meetha Neem in Hindi or Karivempu in Malayalam are known by many vernacular names as this tree is indigenous to India, Sri Lanka and many Southeast Asian countries. It is used in cooking to add flavor to dishes such as curries, rice dishes and dals. 

Curry leaves are a rich source of vitamin A, vitamin B, vitamin C, vitamin B12, calcium and iron, apart from a distinctive odor and pungent taste. It helps in the treatment of dysentery, diarrhea, diabetes, morning sickness and nausea. Often, curry leaves help flush out toxins and the fat content of the body.

Studies on curry leaves have shown that they can even help in controlling the blood glucose levels. Curry leaves can be extremely beneficial for hair and skin problems. Karuveppilai Thogayal tastes heavenly delicious when served with hot steamed rice along with a tsp of sesame oil / ghee. It goes well with dosa and chapathi too.  This recipe is very easy to prepare in less than 10 minutes. Refrigerate this thogayal for up to 1 week. Follow my step by step photo recipe to prepare Karuveppilai Thogayal. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

more thogayal recipes

karuveppilai thogayal

more chutney recipes


Coarse : Lunch 

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 5 min

Total Time : 10 min

karuveppilai thogayal

similar recipes,


  • 1 tbsp oil
  • 1 tbsp urad dal
  • 4 red chillies
  • 1 cup curry leaves
  • tamarind - small gooseberry size
  • salt - to taste
  • water - to grind


  • heat oil in the pan, add urad dal and roast it in the low flame until it turns golden brown
  • add red chillies and saute for few seconds
  • add fresh curry leaves and roast well till the leaves turn light and crisp
  • switch off the flame and cool down the ingredients completely
  • add tamarind and salt
  • grind to a slight coarse paste by adding very little water
  • now karuveppilai thogayal is ready to serve on hot steamed rice with a tsp of sesame oil
  • Enjoy!

  • adjust red chillies according to your taste
  • add sugar if you want to balance the taste
  • store in an refrigerator for 1 week

karuveppilai thogayal



heat a tsp of oil in the pan and add urad dal, roast in the low flame until it changes color, then add red chillies and roast for few seconds

add fresh curry leaves

roast the curry leaves in low flame until it turns light and crisp
then switch off the flame and cool down the roasted ingredients completely

once cooled down, add the roasted ingredients into the mixer jar along with tamarind and salt

add very little water and grind to a slight coarse paste

Enjoy with hot steamed rice or pair with idli or dosa

karuveppilai thogayal


Post a Comment