Recipes for curry leaves
Beetroot and Coconut Chutney Recipe
Beetroot Coconut Chutney Ingredients
- Beetroot – 1 large
- Curry Leaves – 2 sprigs
- Coconut – 4 tblsp, grated
- Tamarind – 1 small ball
- Jaggery – 1 small piece (optional)
- Salt to taste
- Oil – 2 tblsp
- Asafoetida – 1 small piece
- Urad Dal – 1 tsp
- Red Chillies – 3 to 4
How to make Beetroot Coconut Chutney
- Peel and grate beet root.
- Heat oil, fry asafoetida, dal and red chillies.
- When dal becomes golden brown, remove from kadai.
- To the same oil, add curry leaves, grated coconut and beetroot, stir fry for some time and remove from kadai.
- Boil tamarind in a little water, take out thick pulp.
- Add this to the fried ingredients along with salt and jaggery, if using.
- Grind all together to a rough paste.
- Serve with dosa.
Rajasthani Kadhi & Pakora Recipe
Ingredients for Rajasthani Kadhi
For the kadhi
- 4 cups curds (dahi), beaten
- 2 tbsp besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
For the pakodis
- 1 cup besan (Bengal gram flour)
- 2 tbsp chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp cumin seeds (jeera)
- 2 green chillies, finely chopped
- salt to taste
- oil for deep-frying
For the tempering
- 12 mm. (1/2″) stick cinnamon (dalchini)
- 2 cloves (laung / lavang)
- 2 whole dry kashmiri red chillies
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) seeds
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek (methi) seeds
- 2 tsp grated ginger (adrak)
- 4 to 6 curry leaves (kadi patta)
- 1/2 tsp chilli powder
- 2 tbsp oil
How to make Rajasthani Kadhi Pakora
For the pakodis
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
- Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
For the kadhi
- Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
- Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
- Simmer for 10 to 12 minutes.
- Add the pakodis to the hot kadhi and mix well. Serve hot.
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves 4
Kaalan (Kerala Style) Karhi Recipe
Kaalan Karhi Ingredients
- 1 large cucumber skinned and seeded and cut into large cubes
- (substitute with plantain/yam/mango/pineapple)
- 3 small Thai green chilies slit
- 1/4 tsp red chilli powder
- 1/4 tspturmeric powder
- salt to taste
- 3 cups yogurt stirred well
- To Grind
- 3/4 cup grated coconut (fresh/frozen available in Indian grocery stores)
- 1/4 tsp cumin seeds
- For Seasoning
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 3 whole dry red chilies
- a few curry leaves
How to make Kaalan (Kerala Style) Karhi Recipe
- Grind the coconut and cumin seeds with just enough water to make a really smooth paste.
- Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.
- Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Stir in the yogurt and mix well. Cook on low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.
- In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.
- This karhi keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.
