Karuveppilai Thokku | curry leaves thokku

ByVidya Srinivasan
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Karuveppilai Thokku | curry leaves thokku | Karuveppila thokku | south Indian curry leaves recipe | curry leaves pickle | kariveppilai oorugai | instant kariveppila thokku | curry leavea achaar | easy pickle recipe | kariveppilai urugai with step-by-step pictures and video recipe. Check out the kariveppilai oorugai and If you like the video pls SUBSCRIBE to my channel

Rich curry leaves thokku in a glass jar, perfect for adding flavor to Indian dishes.

curry leaves thokku

Curry leaf thokku, also known as kariveppilai | karuveppilai thokku, is aromatic south Indian condiment that is a staple in South Indian cuisine. Made with fresh curry leaves, tamarind, and a blend of aromatic spices, kariveppila thokku is bursting with flavor and is sure to satisfy your taste buds. Not only is it delicious, but it is also a great source of antioxidants, vitamins, and minerals that offer several health benefits.

Can I use dry curry leaves?

Fresh curry leaves give the best flavor. If you are using dried curry leaves curry powder flavor might slightly vary

Can I skip onion

Yes onion is optional you can skip it.  I like the small onion flavor also it is good for health hence I prefer using it

can I add GARLIC

Yes you can saute garlic with onion or use it after tempering.

WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?

Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

Tamarind paste

You can use homemade or store-bought tamarind paste instead of tamarind

CAN I REDUCE OIL?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the curry leaves pickle taste might vary accordingly.

SHELF LIFE OF  karuveppilai oorugai?

It stays good for one month. Cool completely then store in an airtight container. always use a clean dry spoon. for longer shelf life increase oil

Variations for karuveppilai thokku

  1. Saute curry leaves for longer shelf life
  2. Increase chilli instead of chilli powder
  3. add the garlic
  4. increase sesame oil for longer shelf life

PICKLE  VARIETIES IN TMF

CURD RICE

Traditional curry leaves thokku in a glass jar, vibrant and flavorful.

Ingredients

To roast and grind

25 grams of curry leaves

15 grams tamarind

1/2 tsp turmeric powder

1/2 tsp mustard seeds

8 red chilli

1/2 tsp fenugreek seeds

5 small onions

1 tsp sesame seeds

1/2 tbsp coriander seeds

1 tsp rock salt

1/2 tsp sesame oil

To temper

1/4 cup sesame oil

1/2 tsp mustard seeds

 asafoetida

1/2 tbsp Kashmiri chilli powder

curry leaves Thokku

1/2 tsp jaggery

water around 1/2 cup

Aromatic curry leaves thokku in a glass jar, traditional South Indian condiment.

how to make karuveppila thokku with step-by-step pictures

Roast and grind

  • Add sesame oil and heat 

Cooking curry leaves thokku in a black pan with sesame oil for flavor.

Hot wok with oil for making curry leaves thokku, traditional South Indian condiment.

  • Furthermore add mustard seeds, fenugreek seeds, coriander seeds, sesame seeds, and red chilli; roast

Curry leaves being cooked for Karuveppilai Thokku, a traditional South Indian condiment.

Fresh curry leaves being roasted with fenugreek seeds in a pan.

Curry leaves being roasted with coriander seeds in a pan for Karuveppilai Thokku.

Fresh curry leaves being sautéed with spices and dried red chilies in a wok.

Mustard seeds spluttering with curry leaves in a pan for thokku preparation.

  • Add onion and saute for 30 seconds

Cooking curry leaves thokku with small onions and spices in a black pan.

Curry leaves thokku being cooked in a wok with spices and dried red chilies.

  • Furthermore, add curry leaves and tamarind; mix well

Fresh curry leaves being added to a pan for making thokku, traditional South Indian condiment.

Fresh curry leaves being cooked for Karuveppilai Thokku, a traditional South Indian pickle.

Fresh curry leaves being sautéed for Karuveppilai Thokku.

  • add turmeric powder; mix well and cool

Fresh curry leaves being cooked in a pan for Karuveppilai Thokku.

Fresh curry leaves and dried red chilies for making Karuveppilai Thokku.

  • Transfer to the mixie jar and grind

Fresh curry leaves being transferred into a container for making Karuveppilai Thokku.

 

  • add salt and water; grind again

Preparing curry leaves thokku with salt and spices in a stainless steel bowl.

Kariveppila thokku

  • Add oil and heat 

Cooking curry leaves thokku in a pan with sesame oil for flavor.

Preparing curry leaves thokku in a wok with heated oil for flavorful South Indian condiment.

  • furthermore, add mustard seeds and splutter

Traditional curry leaves thokku preparation in a wok with mustard seeds.

  • add asafoetida and Kashmiri chilli powder; mix well

Preparing curry leaves thokku in a pan with oil and spices.

Spicy curry leaves thokku cooking in a pan with turmeric and spices.

  • add ground mixture; quick mix

Vibrant curry leaves thokku being prepared with ground spices and oil.

Aromatic curry leaves thokku being cooked in a pan, showcasing rich spices and vibrant color.

  • furthermore add water, jaggery and pepper powder; cook till oil oozes out and turns into thokku consistency 

Preparing curry leaves thokku with water in a pan for traditional recipe.

Aromatic curry leaves thokku being prepared in a pan with jaggery and spices.

Aromatic curry leaves thokku cooking in a pan with spices and pepper powder.

Rich, flavorful curry leaves thokku ready in 10 minutes for authentic South Indian taste.

Aromatic curry leaves thokku in a pan, showing the cooking process with oil almost gone.

Vibrant curry leaves thokku prepared with traditional spices and flavors. Perfect for enhancing Sout.

Traditional curry leaves thokku served with rice and Indian dishes.

Rich curry leaves thokku in a glass jar, perfect for adding flavor to Indian dishes.

Karuveppilai thokku

curry leaves thokku
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Ingredients

To roast and grind

  • 25 grams curry leaves
  • 15 grams tamarind
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 8 red chilli
  • 1/2 tsp fenugreek seeds
  • 5 small onions
  • 1 tsp sesame seeds
  • 1/2 tbsp coriander seeds
  • 1 tsp rock salt
  • 1/2 tsp sesame oil

To temper

  • 1/4 cup sesame oil
  • 1/2 tsp mustard seeds
  • asafoetida
  • 1/2 tbsp kashmiri chilli powder

curry leaves Thokku

  • 1/2 tsp jaggery
  • water around 1/2 cup

Instructions

Roast and grind

  • Add sesame oil and heat
  • Furthermore add mustard seeds, fenugreek seeds, coriander seeds, sesame seeds and red chilli; roast
  • Add onion and saute for 30 seconds
  • Furthermore add curry leaves and tamarind; mix well
  • add turmeric powder; mix well and cool
  • Transfer to the mixie jar and grind
  • add water and grind again

Kariveppila thokku

  • Add oil and heat
  • furthermore add mustard seeds and splutter
  • add asafoetida and kashmiri chilli powder; mix well
  • add ground mixture; quick mix
  • furthermore add water, jaggery and cook till oil oozes out and turns into thokku consistency

Video

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Rich curry leaves thokku in a glass jar, showcasing traditional South Indian flavor.

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