Spicy, healthy delicacies

Spicy, healthy delicacies
The ubiquitous curry leaf in Indian cuisine simply cannot be ignored. Every delectable savory item is invariably seasoned with curry leaves to improve its colour and flavour. These leaves are rich in iron and when cooked exclusively, they make for very delectable dishes. Here are some recipes you must try out: 

Curry leaves chutneyIngredients: 1 bowl of curry leaves, 1 cup of urad dal, 6 red chillies, 1 tsp of hing, 1 tsp of salt, 1 tsp of oil, 1 tbsp of tamarind syrup.

Method: Wash the curry leaves and dry them completely using a towel. Heat oil in a pan and fry the urad dal, hing and red chillies till they are roasted. Run all the ingredients in the mixer till it turns into a coarse paste. Do not add water to the chutney at any point. Serve with hot rice and ghee.To increase its shelf life, substitute three of the red chillies with one tsp of roasted pepper a tbsp of roasted jeera. Use dry tamarind instead of the syrup. 

Spicy curryIngredients: 1 large bowl of curry leaves, 1 cup of urad dal, 1 tbsp of pepper, 1 tsp of hing, 2 tsp of salt, 1 cup of sesame oil, 500 gm of tamarind, 1 tsp of mustard.

Method: Wash the curry leaves and dry them using a towel. Heat a little oil in a pan and fry the urad dal, hing and pepper till they are roasted. Grind the tamarind along with all the ingredients in the till it turns into a coarse paste. Add some oil in the pan and allow the mustard and hing to spatter and pour the ground gravy into the pan. You can add water from time to time in order to prevent it from sticking to the bottom of the pan. Once the gravy boils, allow it to simmer for 15 minutes on a very low flame after pouring the rest of the oil into the gravy. This dish can be kept in the open for a week and when refrigerated in air-tight containers can be stored up to six months. 

Curry leaves riceIngredients: 1 large bowl of curry leaves, 6 cloves of peeled garlic, 1 cup of urad dal, 6 red chillies, 1 tbsp of pepper, 1 tbsp of dhaniya, 1 tsp of turmeric powder, 1 pinch of hing, 2 tsp of salt, 1 cup of oil, 3 tbsp of tamarind syrup, 1 tsp of mustard.

Method: Heat a little oil and roast the garlic, urad dal, dhaniya and pepper, and grind them together. Wash and dry the curry leaves and grind them separately without adding water. Add little oil to a pan and toss in the mustard seeds, turmeric powder and hing. Pour the tamarind paste into the pan, add salt and add the ground curry leaves when the gravy starts simmering. Reduce the flame and add the remaining oil little by little and keep stirring the mixture for a while. Just as the oil starts collecting towards the fringes add the powdered spices, bring to a simmer and put off the fire. Mix the gravy with hot rice and ghee. The gravy has a shelf life of three months and tastes best when mixed with rice and allowed to soak for at least two to three hours. 

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