Karuveppilai Thokku (200gms)

Karuveppilai Thokku (Curry Leaves) is a thick spicy gravy cooked with curry leaves paste and spices in a tamarind-based stew. Curry leaf is a staple in Indian cuisine, particularly in South India. Most of us, on the other hand, just remove and discard the leaf from our food rather than consume it. Curry leaves have a wide range of therapeutic properties. Aside from using curry leaves in rasam, sambar, and other temperings, we may benefit from its therapeutic properties by producing this delectable pickle. This pickle is a delicate dish when served with hot steaming rice and sesame oil on top. We won’t be able to throw the leaves because we’ll be grinding them into pickle, so we’ll keep them.Kariveppilai Thokku (Curry Leaves) is a tamarind-based stew prepared with curry leaves paste and spices.

Curry leaf is a mainstay in South Indian cuisine. Most of us, however, remove and discard the leaf rather than eat it. Curry leaves have numerous medicinal benefits. Aside from utilising curry leaves in rasam, sambar, and other dishes, we can use them to make this delicious pickle. Served with hot steaming rice and sesame oil, this pickle is delicate. To make pickle, we can’t trash the leaves, therefore we’ll retain them.