Simple yet flavorful chutney/ thogayal that goes well with idli, dosa, othappam or even can mix with hot steamed rice.Usually, when I get a bunch of curry leaf every time I buy vegetables half of it goes to trash as I just use it for tempering.Last time when I got some I decided to make some thogayal/dip to mix with rice.This summer I have decided to make more thogayal for rice than kuzhambu.So stay tuned to some dip which I make this season.
Preparation time:5 mins
Cooking time 5 mins
- Curry leaves - 2 cups (loosely packed)
- Coconut pieces-1\2 cup
- Dry red chilly-8
- Tamarind-small berry size
- Garlic pod-1
- Salt to taste
- Oil-1 Tsp
1.Clean curry leaves well.
2.To hot oil add red chilly, curry leaves and roast well till the leaves shrink a bit.
3.Switch off and add coconut pieces, tamarind, garlic.Cool it well.
4.Add salt and ground it well with little water.
Serve for idli, dosa or even for rice.
1.I didn't temper it but if needed you can also temper.
2.Adjust red chilly.
3.If you prefer you can add a very small piece of jaggery.
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