>> May 5, 2011
Curry leaves are highly valued as a seasonings in the Indian cooking. My mother always insist me to have the curry leaves along with the dish as it gots its own medical values. And this kind of thuviyal is the best way to serve the kids & people of all ages. It taste great with rice & idlies too.
- Curry leaves - 1 cup
- Grated coconut - 1/2 cup
- Urad dal - 1 tbsp
- Tamarind pulp - 1 tsp
- Salt to taste
- Red chillies to spice (arround 3 to 4)
- A pinch of hing
- Oil - 1 tbsp
1. Heat oil in the pan, add urad dal, hing, red chillies and curry leaves. Saute till little crispy.
2. Add grated coconut & fry it for a min till light brown in color. Allow it to cool.
3. Grind the coconut mixuture along with the tamarind & salt to taste to smooth paste.
Serve it with rice.