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Curry Leaves Spice Paste

To me, cooking is a passion… more often than not it is a good stress buster. If given a choice and time, I would always prefer my heirloom recipes, that are simple but soulful and cooked in a traditional way using fresh natural ingredients…most importantly that were fondly prepared and fed with love by my Grandmas.

However, in today’s fast paced world…while juggling between home, work and various social commitments, quick and easy dishes become handy. So, I have always tried to find out an easy way to incorporate authentic but elaborate recipes into my daily food…certainly that are packed with fresh, regional veggies and herbs, lentils and pulses etc…

Here is an authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy, multi-purpose “Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that are prepared instantly with the original taste intact.

Curry Leaves (Karuveppilai in Tamil) Spice Paste is best suited for those who can’t spend much time in kitchen but desire to cook and nourish their loved ones with traditional dishes.

What makes this versatile recipe stand out is the generous use of curry leaves…With its citrusy distinctive aroma, this Superherb enhances the flavor, taste and health quotient of the dishes.

The recipe calls for simple ingredients that are common in all Indian kitchens. Though the process involves roasting, grinding, simmering but once you prepare this paste in bulk and refrigerate, you are sure to cook and relish authentic sambar, rasam, kootu varieties at any moment.

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Curry Leaves Spice Paste

An authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy multi-purpose "Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that can be prepared instantly with the original taste intact.
Prep Time15 mins
Cook Time20 mins
Course: Basic Recipe, Main Course
Cuisine: South Indian
Keyword: Spice Paste, Tradiotional Basic Recipe, Curry Leaves Paste, Sambar Paste, Rasam Paste, Kootu Paste
Servings: 10
Author: Delicious Galore

Equipment

  • Thick Bottomed Kadai
  • Mixer Grinder

Ingredients

  • 1 cup Curry Leaves washed, pat dried
  • big lemon sized Imli/Tamarind
  • small gooseberry sized Jaggery/Gud
  • Salt to taste
  • ½ tsp Haldi
  • 1 tbsp Til/Sesame Oil
  • 2 tsp Desi Ghee

To Grind

  • 2 tbsp Coriander Seeds heaped
  • 1 tbsp Arhar/Thuvar Dal leveled
  • tbsp Chana Dal leveled
  • ½ tbsp Urad Dal white, splited
  • tsp Jeera
  • 1 tsp Black Pepper
  • 4 Nos Red Chillies

For Tadka

  • ¼ tsp Mustard Seeds
  • ¼ tsp Jeera
  • ¼ tsp Urad Dal optional
  • ½ tsp Hing/Asafoetida
  • 5 or 6 Nos Curry Leaves roughly torn
  • 3 tbsp Til/Sesame Oil

Instructions

  • Wash and pat dry the curry leaves.
  • Soak imli in a cup of warm water for 15 mins.
  • Extract the thick pulp from the soaked imli. Keep it aside.
  • Dry roast one by one all the ingredients given under 'To Grind', till nice aroma emits.
  • In a mixer jar, add the roasted ingredients along with curry leaves and grind it into a thick fine paste.
  • Take a heavy bottomed vessel, heat 3 tbsp of sesame oil.
  • Add mustard seeds. When it splutters, add the remaining ingredients given for tadka. Saute till the urad dal turns golden in colour.
  • Add the extracted imli juice, haldi, jaggery and salt. Bring it to boil.
  • Add the grounded paste and mix well.
  • Let it simmer till it thickens.
  • Keep stirring periodically till it forms a thick paste.
  • Add a tbsp of sesame oil and 2 tsp of desi ghee. Mix well and switch off the flame.
  • Let it cool. Store it in a clean, dry container.
  • This spice paste stays good for about 1 week at room temperature and almost 2 months when refrigerated.

Here, I have give some brief ideas on how we can go about with this Curry Leaves Spice Paste basic recipe in our daily cooking…

Notes:

  • In addition to these dishes, you can also prepare any kind of kootu, pepper rasam, kalyana rasam, milagu kuzhlambu, sambar varieties with any veggies like onion, garlic, capsicum, keerai and more.
  • In all the above said dishes, please adjust the amount of Curry Leaves/Karuveppilai Spice Paste as per your preference.

For similar authentic recipes, plz checkout Nellai Milagai Podi, Poondu Vengaya Vathakuzhambu, Puliyotharai Gojju, Chia Seeds Idly Powder, Puzhimilagai.

Happy Cooking!

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Dulce de Leche

If you are looking for an uncomplicated classical dessert, Dulce de Leche is the ultimate choice. This caramelized, creamy confection is so versatile that it’s been used in numerous ways…like a topping or as a spread or still better; spoonful of this can be relished directly from the pot.

Continue reading Dulce de Leche
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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore

Ingredients

For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil

Instructions

For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Notes

  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore

Ingredients

  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste

Instructions

  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.

Notes

  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!