Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney | How to make Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney

By Jaya Rajesh  |  6th Nov 2017  |  
5 from 1 review Rate It!
  • Photo of Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney by Jaya Rajesh at BetterButter
Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutneyby Jaya Rajesh
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    8

    People

6

1

About Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney Recipe

Hello friends hope you all are doing well. So today am up with amazing chutney recipe with goodness of fresh curry leaves and ginger. This is really goes with idli, dosa, paniyaram, chappati or if you are really tired of making this thing just mix it with rice and ghee and devour.

Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney. is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Kerala cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney. at your home. Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney. by Jaya Rajesh will help you to prepare the perfect Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney. at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 10 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney..

Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney

Ingredients to make Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney

  • 1  cup packed fresh washed and cleaned curry leaves.
  • 1/2  cup peeled and chopped  ginger.
  • 2 tbsp  split black gram.
  • 1 tbsp black sesame seeds.
  • 1/2 tsp tamarind.
  • 1 cup grated coconut .
  • 1 small peice of jaggery.
  • 3 tsp oil .
  • salt as per taste.

How to make Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney

  1. In a nonstick pan heat 1 tsp oil and fry grated coconut till golden brown and keep it aside.
  2. Next in the same pan add 1 tsp oil and fry split black gram and red chili’s till golden brown and keep it aside.
  3. Again in the same pan add remaining oil and fry black sesame seeds and fry till it crackles and keep it aside.
  4. Have a look at all ingredients.
  5. Now in a mixer jar first grind half of the coconut, split black gram, black sesame seeds and red chili’s to a fine powder.
  6. Next add in remaining ingredients and blend it with water to form a thick paste.
  7. Mix the remaining coconut and add salt according to your taste.
  8. Store in aur tight box in a cool dry place or in fridge this status good for a week in fridge or 2 days in room temperature.Serve hot with idli, dosa, paniyaram or even rice.

Reviews for Kariveppalai -Inji Thogyal / Curry leaves and Ginger Chutney (1)

Amrisha Vohra2 years ago

Nice one.
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