Karuveppilai Thokku (Curry Leaf Chutney)

Karuveppilai Thokku (Curry Leaf Chutney)

Karuveppilai Thokku is an intensely flavored village-style preserve made from fresh curry leaves, ideal for mixing with rice or as a side for idli/dosa. Traditionally stone-ground and slow-cooked in sesame oil, it's loaded with iron and immunity-boosting goodness.

Prep Time

10 Minutes
Cook Time

20 Minutes
Serving

4 to 5 People
Sastha Sesame oil Pet bottle

Sastha Sesame oil Pet bottle

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Earthy, dark green, and bursting with flavor — your everyday rice just got a bold upgrade.

Ingredients

  • Sastha Sesame Oil – 5 tbsp
  • Curry leaves – 2 cups (loosely packed)
  • Dry red chilies – 4 to 5
  • Tamarind – small marble-sized piece
  • Mustard seeds – 1 tsp
  • Asafoetida – 1/4 tsp
  • Salt – to taste

Instructions

  • Wash and pat dry curry leaves. Roast them with red chilies and tamarind in 1 tsp oil until crisp.
  • Cool and grind to a coarse paste (stone grinder for best texture).
  • Heat the rest of the Sastha Sesame Oil in a kadai. Temper mustard seeds and hing.
  • Add the ground paste, salt, and cook on low flame for 10–15 mins till oil separates.
  • Store in a clean jar. Stays good for 7–10 days refrigerated.
  • Mix with hot rice + ghee or spread on chapati/dosa.