Karuvepillai Inji Thogayal (Curry Leaves Ginger Chutney) Pickles

Karvepillai Inji Thogayal is a vibrant and fragrant South Indian chutney that boasts a striking green hue. This traditional condiment features a delightful blend of curry leaves, ginger, and spices, resulting in a complex flavor profile that is both spicy and tangy. This aromatic accompaniment is commonly enjoyed with a variety of South Indian dishes such as rice, dosa, and idli. The chutney's rich green color mirrors the freshness of the curry leaves and the depth of flavor from the ginger. Its invigorating taste makes it a perfect pairing for snacks like samosas or pakoras, in addition to being a versatile condiment. 

Beyond its exquisite taste, Karvepillai Inji Thogayal is renowned for its potential health benefits. Curry leaves are highly regarded for their antioxidant properties and reputed ability to aid digestion and regulate blood sugar levels. Meanwhile, ginger is esteemed for its anti-inflammatory and immune-boosting properties. Additionally, the curry leaves are a great source of iron, enhancing not only the flavor but also the nutritional value of this thogayal.

This flavorful thogayal is a wonderful complement to steamed rice and papad, and it pairs beautifully with curd rice. Whether seeking a simple yet soulful meal or looking to infuse the rich flavors of South Indian cuisine, this divine chutney is a perfect choice.

                                                             

  Recipe:

Ingredients:

Fresh curry leaves  1 cup ( cleaned and washed)

Ginger  half cup peeled and roughly chopped

Urad dal 2 tbsp

Dry whole red chillies  5 to 6 nos.( you can add according to your spice level)

Asafoetida 1tbsp ( I used rock asafoetida)

Salt

Tamarind  a small ball

Jaggery 2 tbsp

Oil for roasting the above ingredients 2tsp

 

Method  :

Clean and wash the curry leaves. Drain the excess water. Peel the ginger and chop it roughly.
Heat oil in a pan. Add 1 tsp of oil. Roast the red chilies, urad dal, asafoetida, and tamarind. Keep them aside.
In the same pan, add 1 tsp of oil and roast the curry leaves until they become crispy. Keep them aside. add the ginger and roast it for a few mins.
Allow all the roasted ingredients to cool down completely. Add salt and jaggery and grind all the roasted ingredients into a fine paste. Add water accordingly. Enjoy with steamed rice or curd rice of your choice.

Karuvepillai Thogayal is ready.

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Nutritional Value per serving

Calories: Around 15-30 kcal

Protein: 0.5-1g

Fat: 1-2g

Carbohydrates: 2-4g

Dietary Fiber: 0.5-1g

Sugars: 0.5-1g

Cholesterol: 0mg

Sodium: 50-150mg (depending on salt content)

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