If I have to pick one herb that I love the most, it has to be Curry leaf. For me the best part of cooking is when I throw the curry leaves to oil for tempering and the sputtering sound and smell fills the kitchen. Also love to pull the curry leaf from the stem - holding the bottom with left hand and with the right hand, pull from bottom to top. The sound of it, the memories of running to the backyard as kids and pulling it directly from the plant.
I think I have mentioned it in an earlier post, do you know the song - poo pookum osai in movie minsara kanavu? It has a line 'pasi konda neeram thalikkum osai santhosha sangeetham' - when you are hungry the sound of tempering is like music. In Tamil cooking, tempering is mostly done at the end and it indicated the end of cooking. The funny part is if you are listening to the sound from a Kerala kitchen where tempering is almost always the first step :-)
Ingredients
Curry Leaves 1 cup
Channa Dal 1 tbsp
Pepper 1.5 tsp
Cumin 1/2 tsp
Red Chillies 4
Mustard 1/2 tsp
Urad Dal 1 tsp
Tamarind Paste 3/4 tsp
Water 1.5 cups
Oil and Salt to taste
Method of Preparation
1. Heat a pan. Add the Channa Dal and dry roast it.
2. When it starts to brown, add the pepper, cumin and red chillies.
3. When they start to roast, switch off the gas and add the curry leaves and saute a little.
4. Grind into a fine paste. Add 1.5 cups of water and water it down.
5. In the same pan, add some oil. When it heats, add mustard. When it sputters, add Urad dal (optional).
6. Add the curry leaf paste to the pan. Add tamarind paste and salt. Mix well.
7. Bring it to a boil and simmer for a few minutes. Switch off and serve with some warm rice.
Linking this to EP Herbs and Spices - Curry Leaf and Red Chilli Event by Julie hosted by Poonam
I think I have mentioned it in an earlier post, do you know the song - poo pookum osai in movie minsara kanavu? It has a line 'pasi konda neeram thalikkum osai santhosha sangeetham' - when you are hungry the sound of tempering is like music. In Tamil cooking, tempering is mostly done at the end and it indicated the end of cooking. The funny part is if you are listening to the sound from a Kerala kitchen where tempering is almost always the first step :-)
Ingredients
Curry Leaves 1 cup
Channa Dal 1 tbsp
Pepper 1.5 tsp
Cumin 1/2 tsp
Red Chillies 4
Mustard 1/2 tsp
Urad Dal 1 tsp
Tamarind Paste 3/4 tsp
Water 1.5 cups
Oil and Salt to taste
Method of Preparation
1. Heat a pan. Add the Channa Dal and dry roast it.
2. When it starts to brown, add the pepper, cumin and red chillies.
3. When they start to roast, switch off the gas and add the curry leaves and saute a little.
4. Grind into a fine paste. Add 1.5 cups of water and water it down.
5. In the same pan, add some oil. When it heats, add mustard. When it sputters, add Urad dal (optional).
6. Add the curry leaf paste to the pan. Add tamarind paste and salt. Mix well.
7. Bring it to a boil and simmer for a few minutes. Switch off and serve with some warm rice.
Linking this to EP Herbs and Spices - Curry Leaf and Red Chilli Event by Julie hosted by Poonam
yummy and delicious..
ReplyDeleteVery flavorful curry,haven't used grinding curry leaves in curry..a must try!!
ReplyDeleteThanx for linking it to the event dear:-)
Ongoing Events of EP Series @ Spicy Aroma
Curry leaves, in an actual Curry .. as a base.. quite new for me.. Bookmarked...
ReplyDeletetotally new dish for me. So delicious, will try it
ReplyDeletehttp://shwetainthekitchen.blogspot.com/
I remember reading about the tempering bit in your previous post..a good observation..karuvepillai kuzhambu sounds flavorful and delicious
ReplyDeleteSounds very flavorful...Lovely blog n Happy to be your 100th follower :)
ReplyDeleteyummy and flavorful kozhambu..
ReplyDeleteShabbu's Tasty Kitchen
Good one dear loved the color..:)
ReplyDeleteToday's Recipe - Coffee Cake -Guest Post By Padhu
You Too Can Cook Indian Food Recipes
I just made this yesterday.., My favourite kozhsmbhu.., just not delicious but healthy too..
ReplyDelete