Showing posts with the label Curry leaf

Kariveppilai Kuzhambu - Pathiya Kuzhambu Recipe

Ingredients: Toor Dal - 1 tablespoon Urad Dal - 1/2 tablespoon Bengal Gram Dal - 1 tablespoon Black Pepper - 3/4 tablespoon Cumin Seeds - 1 tablespoon Red Chillies - 2-4 (optional) Curry Leaves - 15-20 strings Asafoetida - 1-2 pinches Methi Seeds - 1 teaspoon Grated Coconut - 1 tablespoon (optional) Tamarind - medium lemon-sized Gingelly Oil - for seasoning Mustard Seeds and Turmeric Powder - for seasoning Salt - as needed Method: Prepare Spice Paste: Dry roast the ingredients from 1 to 9 until fragrant and slightly golden. Grind them into a smooth paste along with grated coconut, tamarind, and salt. Adjust water as needed. Seasoning: Heat gingelly oil in a kadai (pan). Add mustard seeds and turmeric powder. Once the mustard seeds splutter, add the ground paste to the kadai. Cooking: Stir well and add water to achieve your desired consistency for the kuzhambu. Let it boil well until it thickens to your liking. Serving: Once the kuzhambu reaches the desired consistency, it is ready to s

How to make every one eat curry leaves

Instead of throwing curry leaves in wash basins and dustbins u can actually include into ur food this way. Take a bunch of curry leaves wipe with a wet towel and leave it in the news paper for 1/2 an hour. Put these leaves in mixie and grind it into a coarse powder.

Curry Leaves Powder Recipe

It will be a difficult task to think of a different dish for every other day, especially when the women of the home gets sick. Here is one of the powders that can be kept ready. Ingredients: Curry Leaves - 8 cups (it should not be tender) Red Chilly  - 20 Urad dal - 1/4 cup Hing - 1 small piece Tamrind - 1 lemon size Salt to taste Gingely Oil - 6 tbsp Method: In a shallow pan, add the curry leaves and fry it dry till it becomes crisp. Remove and spread in a plate to cool down. Fry tamrind in the same dry pan Add the oil, fry the hing in it. Add Urad dal and red chilly and fry it well till golden brown. Grind it in mixie along with salt and tamrind. When the dal and other items becomes coarse in consistency, add the curry leaves and grind it to become a fine powder. Note: Add this to hot rice along with ghee. This makes a great dish for parties and functions too.