Recipe Index

Tuesday, October 21, 2014

Curry Leaves Thokku - Curry leaves Chutney


Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste

Thokku is a pickle like condiment.

Preparation:  Wash and dry the curry leaves.  Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total.  During the 4 minutes of microwaving after every minute  of microwaving remove the bowl and stir the contents.  Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.

Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate.  Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator.  It lasts for at least one month.


  1. Awesome recipe ...Curry leaf is good for everyone though its hard to get it in North America and gets expensive :-) ...I tried this recipe and it was really good. By the way though I found recipe for rasam powder I could not find a recipe for making authentic rasam.. And I also dont find any recipe for traditional south indian "Garlic kulambu" recipe ...I tried it when I visited a south indian friend's house and it was out of this world ...Can you please tell us how to make both rasam and kulambu when you get a chance ..Thanks again for your time !

  2. You can find fresh curry leaves in Indian stores. You are right they get expensive when you buy in large quantities. I live in warm weather, I have the plant growing in my backyard. I have not gotten around to around to posting rasam recipes or garlic kulambu recipes yet. I will do so. Thanks for your comment. It is useful to improve my web page. All the best to you!