Monday, April 4, 2016

Posted by Mala at 1:00:00 AM 1 comment
Curry leaves..............the natural flavouring agents,with an awesome aroma,  which miraculously possess a number of health benefits...........without them, we cannot imagine a South Indian meal!!! The dish looks very empty without Curry leaves, and also its flavour will be lacking.So, in every south indian household, you can always find a box full of curry leaves,stems removed and cleaned,  well stored in the refrigerator.
They contain anti-oxidant properties, have the ability to control gastrointestinal problems, indigestion , control peptic ulcers, dysentery, diabetes and balance cholesterol in an amazing way. Curry leaves are added to coconut oil and it is supposed to be very good for hair growth.
This healthy thogayal is perked up by Ginger , which is also well known for its flavour and aroma, which relieves digestive problems, loss of appetite, motion sickness ,  pain and controls obesity. It is widely used for various medicinal purposes.
So, this Thogayal can very well be called a healthy, medicinal thogayal and I request all of you to make it at least once a month.
This can be called a preserve also, it stays good in refrigerator for 10 days.


Ingredients
Curry leaves - 2 cups, packed tightly, cleaned and washed
Ginger - a 1" piece, chopped
Grated coconut - 2 tsps
Hing - 1 solid piece
Split urad dhal - 2 1/2 tsps
Red chillies - 3
Pepper - 1/2 tsp
Tamarind paste - 1/2 tsp
Salt to taste
Gingely oil - 1 tsp, to roast all these

Recipe Cuisine: South Indian; Category: Lunch/ Chutney
Prep time: 5 mts; Cooking time: 5 mts

Serves 4

The 2 main ingredients


Heat oil in a pan, when hot, add the solid hing.


Then, add the split urad dhal, red chillies and pepper, and roast them well, till urad dhal becomes golden.


Both the miraculous  ingredients enter the pan, after all the above mentioned ingredients are removed and kept aside. Roast till the curry leaves shrink, and become slightly darker in colour, switch off now.


Now, except the urad dhal, add the rest of the ingredients to the roasted curry leaves.


Add the coconut to this, allow the whole thing to cool down completely

Just sprinkle one spoon of water, and grind. Mix well.The solid hing, red chillies, pepper would have become well ground


Now add the golden-roasted split urad dhal kept aside, and pulse a couple of times, till everything blend well, and you can form a ball out of it.



Enjoy with hot rice, white or brown, with some ghee or gingely oil. I assure you, you will stay healthy!!



This post first appeared in www.malpatskitchen.com
Notes
*This thogayal can be refrigerated and used for a week to ten days. 
*If you don't have solid hing,  powder form can be used.

Have your comments for me??? Please let me know.






1 comments:

  1. I know about the benefits of curry leaves
    I used to take it every morning empty stomach but I have never thought that it can be consumed like this ...
    now I can take this in a very tasty form

    ReplyDelete