Our South Indian cuisine uses curry leaves liberally ,in most of the dishes to give a wonderful flavor. This miracle herb has loads of goodness and benefits. Its used in daily cooking of sambar. rasam, kootu , curries and more.The leaves are rich in antioxidants, helps in digestion , rich in iron , improves memory , clears skin and for a better vision . However when we eat , we tend to remove them carelessly and set them aside The following kuzhambu is full of goodness of the curry leaves and is a wonderful accompaniment with rice . It lasts for a couple of days without becoming stale.
Ingredients
- Curry leaves 1 cup
- Black Pepper One and half teaspoon
- Cumin Seeds half a teaspoon
- Red chillies 8
- Asafoetida a pinch
- Tamarind as big as a lemon
- Salt one and half teaspoon
- Water one cup
- Sesame oil 8 teaspoons
- Mustard 1 teaspoon
- Blackgram dal half a teaspoon
Method
- In an iron kadai or a sauce pan , heat sesame oil . as it heats up add black peeper , cumin seeds , red chillies ,asafoetida . Shallow fry .
- Grind these tamarind and salt , adding water and curry leaves to a smooth paste’
- You will get a thick paste.
- Heat the kadai again, adding rest of the oil . Add mustard. When it splutters add blackgram dal . After a few seconds , add the thick ground paste.
- Cook in low heat till it reduces to half or it becomes a thick gravy.
- Remove from heat .
- The fiery dish is ready to served .