Curry leaves are the unsung heroes of South Indian cuisine . Most Kuzhambu , Poriyal , Koottus , Mixed rice , Upmas ,Chutneys etc need curry leaves to add flavour to the dish. Even though , most remove it or keep it aside while eating . The leaves give a distinct flavor and aroma to the dish. The mild crunch of curry leaves on a Sundal , the seasoning on the gooey curd rice , the inviting layering on the Kalandha Saadam or Mixed rice , the heady fragrance of Sambar and Rasam enhanced by the presence of the subtle curry leaves , the dance of delight of curry leaves on the Gothsu or Moar Kuzhambu , tell us that they play a vital role in our cuisine , without seeking much attention to themselves.
This leaf which is acidic and pungent in taste , comes with host of health benefits. its anti bacterial and anti inflammatory with high concentration of iron .
They help in weight loss and regulate sugar in blood too . They promote hair growth and keep the skin supple and glowing .
When you tend to have a lot more curry leaves, than you require , try this recipe.
Ingredients
- Curry leaves (tender ones ) 2 cups
- Dried red chilies 8
- Urad dal 2 teaspoons
- Sesame oil 4 teaspoon
- Mustard 3/4 teaspoon
- Tamarind marble size
- Hing ( Perugayam) 1/4 teaspoon
- Salt 1 1/2 teaspoon[/ingredients]
Method
- In a shallow pan , add oil . When it heats up , add Mustard . As it crackles add Urad dal , Red chilies , Hing and stir for a few seconds.
- Grind tamarind ,salt , red chilies and curry leaves to a rough paste ( sprinkle just a little water , while grinding) in a food processor .
- Add seasoned Mustard and Dal and a give a quick final grind .
- Thick Curry leaves Thogaiyal is ready to eaten with hot rice .
- Enjoy.
Note
- Please note destalk the leaves and use .