Authentic Curry Leaf Chutney & ThogayalVeg

1

Wash the curry leaves thoroughly and pat them dry using a cloth to remove excess water.

2

This step helps prevent excessive spluttering while frying.

3

Place a pan on the stove and add sesame oil. Once the oil is hot, add the mustard seeds.

4

While the mustard seeds begin to splutter, set aside a small portion of the tempering to add to your serving bowl later for a garnish.

5

Add the urad dal, dry red chillies, curry leaves, tamarind, and fresh coconut to the pan.

6

Sauté these ingredients for a few seconds until fragrant, then add salt. Turn off the heat.

7

Transfer the mixture to a blender/grinder.

8

For Rice (Thogayal): Add a very small amount of water and grind coarsely. This thick consistency pairs perfectly with hot rice and ghee.

9

For Breakfast (Idly/Dosa): Add more water to the mixture and grind until smooth to achieve a watery, flowy consistency.

10

Combine the prepared chutney with the reserved tempering and serve immediately.