Nothing comes for free, but a bunch of curry leaves, that is literally thrown into your bag of grocery. According to me, its one of those ingredients that might just seem like a type of leaf from the outside, but is filled with a lot of goodness. Nutritious in content, curry leaves has value even when its used in other forms such as oil and paste as a supplement for hair and the skin. Most of the Indian dishes, are tempered with this lovely ingredient. The aroma that it emanates, adds to a magical flavor to the dish.
I have put together a few recipes where Curry leaves is not an add on, but is the main ingredient. Relish and benefit!
KARUVEPPILAI TOKKU (CURRY LEAVES)
Ingredients
Fresh curry leaves— 2 cups
Dhaniya seeds— 2 tbsp
Sesame seeds— 1 tbsp
Fenugreek seeds— ½ tbsp
Cumin seeds— ½ tbsp
Whole pepper— ½ tbsp
Mustard seeds— 1 tsp
Dry red chilli— 7-8 nos
Turmeric pwd— ½ tsp
Asafetida— ½ tsp
Jaggery— 1 tbsp
Tamarind— 1 small lemon size
Salt— 1 ¼ tsp
Sesame oil— 5-6 tbsp.
Method
Remove the curry leaves from the stem and wash it well. Spread the leaves in a towel and let it dry.
Take a pan add one tbsp of oil and fry the whole asafetida, remove. In the same oil add daniya seeds, sesame seeds, fenugreek seeds, cumin seeds, whole pepper, dry red chilli and fry well. Put of the heat add the turmeric pwd, tamarind and jaggery and give a stir. Allow it to cool. Blend all of this in a blender, adding sufficient water, add salt and blend again to get a thick paste. Heat a pan add the remaining oil , add the mustard seeds, when they start to splutter add the grounded paste. stir well, now add a glass of water, mix it all together and allow it to cook. Stir often so that it doesn’t stick to the pan. Slowly you will see oil comes out and the paste is thick. Put off the heat. Your spicy
Karuveppilai thokku is ready.
Sujatas Recipes 