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Curry leaves are an essential of South Indian cooking, referred to as "karuveppilai" in Tamil. They have unique taste and smell; they make different dishes even more interesting. They also improve the taste of the meals as well as have the following positive impacts to the health; enhancing immunity; enhancing hair; and boosting digestion systems.
Because of their adaptability, they can be utilised in a variety of ways, such as powdered, dried, or fresh. This is a good start because these recipes are easy to follow regardless of the experience a cook or chef may possess while decorating your palette with the strong taste of South Indian cuisine. You will learn how to cook it and include it in the food you take in the form of thokku, chutney and many other things.
Karuveppilai Thokku
Any meal can be enhanced by the powerful flavour of Kariveppilai thokku. The first stage of making this dish requires one cup of fresh curry leaves, a spoon of tamarind, and spices like, mustard seeds, dried red chillies, and urad dal. To start, dry-roast the dried red chillies and urad dal till aromatic. Then add the cleaned curry leaves and cook for a few minutes until they wilt. After letting the mixture cool, blend it with water, salt, and tamarind to make a smooth paste. Heat the oil and mustard seeds in a different pan. Stirring occasionally, cook the combined paste in the pan over medium heat for around ten minutes. This adaptable condiment tastes great with hot rice and ghee, or with idli or dosa. This thokku can also be used for preparing various other preparations to get a rich curry leaf flavour depending on the taste of the marinades and gravies.
Karuveppilai Sadam
Karuveppilai sadam is a spicy and healthy dish in which fresh curry leaves play the key role for flavouring the rice. Cooked rice, a large handful of fresh curry leaves, and a variety of necessary spices like mustard seeds, urad dal, and green chillies are needed to make this dish. Heat oil in a pan and before tilting the pan pour the mustard seeds and allow them to splutter. Then, add the minced green chillies and urad dal, and cook until the dal is golden brown. Sauté the cleaned curry leaves till their fragrant essence is released. Toss to mix thoroughly. Add the cooked rice, turmeric, and a large amount of salt. You may also add crushed cashews or peanuts for extra taste. As you stir, let the rice warm through so the flavours combine smoothly. For a full meal, serve this colourful curry leaf rice with a simple raita or yoghurt.
Kuzhambu
A traditional curry from South India, kuzhambu is a savoury side dish for rice. Curry leaves also greatly enhance the dish as they can be processed to make a delicious curry kuzhambu. Begin with a base of veggies, like okra or brinjal (eggplant), and a few chosen spices. Start with cooking the ginger-garlic paste, tomatoes, and onions in oil until golden brown. y for some time after adding about a tablespoon of sambar powder (or with some powders like turmeric, jeera and dhania). Next, add curry leaves, your preferred chopped vegetables, and enough water to make the mixture curry-like. Let it cook until the veggies are soft. If desired, add kokum or tamarind juice for extra flavour. Remove the curry from the heat once the flavours have blended and it has thickened. Over steamed rice, serve hot.
Image Credit: Flickr
Karuveppilai Chutney
Karuveppilai chutney is a fresh and spicy condiment that goes well with dosas, idlis, or even as a snack dip. Collect fresh curry leaves, green chillies, and either fresh or desiccated coconut to add body and flavour to this chutney. The curry leaves should first be sautéed in a small amount of oil until they wilt. To release the heat, add the green chillies to the same skillet and sauté them for one minute. After finishing, let the mixture cool before putting it in a blender. Blend until smooth, adding a little water if necessary to achieve the desired consistency. Add the coconut and salt. For more taste and texture, add urad dal and mustard seeds to the chutney after transferring it to a serving bowl. Besides using it as a complementary food for breakfast, this much healthy chutney can also be used as a dip for serving snacks or may be put into a sandwich as a health promoting spread.
Image Credit: Wikimedia Commons
Karuveppilai Podi Sadam
Curry leaves and a spice mixture called podi are used in the delicious rice dish Karuveppilai podi sadam. The preparation time is relatively short and this meal is both delicious and healthy. A prepared podi, which usually consists of roasted lentils, spices, and dried curry leaves crushed to a powder, must be served over freshly cooked rice. To begin, make the podi by dry-roasting curry leaves, urad dal, chana dal, and spices like cumin seeds and dried red chillies until golden brown. After letting the mixture cool, crush it into a coarse powder. To ensure that the flavours are well distributed, combine the cooked rice, a few teaspoons of the podi, and a drizzle of sesame oil or ghee in a big bowl. Mix thoroughly. Serve raita or pickles beside the karuveppilai podi sadam.
These recipes from thokku to podi sadam capture South India’s celebration of the spice while demystifying the use of curry leaves in the home kitchen. Every given recipe is beneficial for developing your cookery skills and appreciating delicious flavors. Take a tasteful trip through South Indian cuisine by trying these delicious recipes the next time you have fresh curry leaves!
