Monday, July 3, 2017

Posted by Mala at 12:30:00 AM No comments
Curry leaves.......karuveppilai.......kadi patha..........though used as a seasoning, have  amazing health benefits.
In India, when we buy vegetables, a bunch of curry leaves is given absolutely  free, but in the US, exactly 10 leaves cost 1$!!!
 When it is a seasoning, many pick it and discard it. That's why we should make dishes, wherein Curry leaves are  the main ingredient......like.....Curry leaves-ginger thogayal, Curry leaves-pepper kuzhambu, Curry-coriander leaves Sevai  and the healthiest Angaya podi.
You can also check my other Pickles-preserves & Podis here
This Curry leaves paste is a very good side for Arisi upma,  Veg Samba rava upma  and
Jiffy cracked wheat upma  too
Curry leaves always add special flavor to any dish, fight anemia and diabetes, rich source of iron and folic acid, packed with fiber, calcium and several vitamins, improve digestion, set right stomach disorders, lower cholesterol, good for hair-growth, and prevent greying of hair.
How to store curry leaves?? You must remove the leaves from stem, store in an airtight container and refrigerate. It is better to wash before using them.
This looks like pulikachal , but less tamarind here and all the goodness of curry leaves are stored in this paste. Here is Vathakuzhambu paste... another great preserve, makes life so easy.
Please refer to my Glossary for any unknown terms



Ingredients
Curry leaves - 3 cups, washed and drained well
Tamarind paste - 2 tbsp
Turmeric powder - 1 tsp
Solid hing - 1-2 chunks
Salt to taste

To roast and powder
Gingely oil - 1 tsp
Curry leaves - 2 1/2 cups, to be microwaved in gaps of 40 seconds till they become dry almost
Urad dhal - 3 tbsps
Tur dhal - 3 tbsps
Channa dhal - 2 tbsps
Coriander seeds - 4 tbsps
Pepper - 3 tsps
Jeera - 3 tsps
Red chillies - 12

To season
Gingely oil - 5 tbsps
Mustard seeds - 2 tsps


Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Yields 2 small bottles

In a pan, add tamarind paste, asafoetida/hing pieces, turmeric powder and a heap of curry leaves


Add 4 cups water and set to boil


Add salt to taste


In the meantime, add 1 tsp gingely oil and roast all the ingredients given above and also shown in the picture


All the ingredients well roasted


Now, add the microwave-roasted curry leaves


Mix and allow to get roasted well along with other ingredients for 2-3 minutes


Roasted ingrdients powdered, after cooling down a bit


The tamarind water has reduced to half, now add the powder too


Mix well, flames on the lowest, allow to boil for 3-4 minutes and switch off.


Heat oil in a pan, and add mustard seeds


Add the seasoning to the Curry leaves paste/thokku.


Allow it to cool down, store in airtight bottles and may be after 2 or 3 days, you can refrigerate them for longer life.



This post first appeared in www.malpatskitchen.com
Notes
* I have not poured too much oil for this. In all the store bought pastes, you can see the oil floating till the top level.
* While serving, you can take the paste/thokku in a small cup, and mix 1 tsp heated gingely oil to it. 
 *There is another option also. Before mixing it with rice, drizzle one teaspoon of ghee or gingely oil, whatever you like...and yum.....it is divine!!!







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