Tuesday, January 30, 2007
I know, it’s nothing more than fried curry leaf, but considering that I’ve never seen a recipe for curry leaf raita with it, I think it’s worth putting up in the blog.
It was a serendipitous discovery for me. Cashew lover that I am, when the flesh is willing and the spirit is weak, deep-fried cashew nuts often find a place in my pantry. Of late, a store near my place has started frying them with a spicy, salty mix of curry leaves, so much so that they come coated green! And the considerable amount of curry leaf dust rendered oh so crisp and spicy by all the seasoning that’s gone into the snack makes it an awesome accompaniment to plain curds/yoghurt.
In India, nowadays some vegetable shops hand over curry leaves by the bushel – you are not charged for it and the grocers stuff your shopping bags with so much you have to tell them you just want a sprig or two.
I, for one, haven’t discovered how to store an excess of curry leaf effectively in the refrigerator (mine still wilts and darkens) but just last week I read somewhere that frying and putting them in will help. Somewhere else, on the Net, I think, a Web site said freezing them on the stem was a better option.
Here's some information from Buzzle.com: The curry leaf plant (or tree if you wish), is a native of Tropical Asia, southern India and Sri Lanka. Belonging to the Rutaceae family, the Murraya Koenigi plant grows to a height between two and five meters, depending on various factors.
The plant is found almost across the length and breadth of the India and Sri Lanka.
Curry leaves are best used fresh. While some people may add it to their curry powder, it is largely a seasoning leaf, to be used only in specific curries to provide specific tanginess.
Apart from cooking, the curry leaf has a number of medicinal uses. It is an essential ingredient of almost all traditional medicine systems of peninsular India. Unani, Ayurveda and other systems use it to cure ailments such as piles, to allay heat of the body and to treat leucoderma and blood disorders. In India, the curry leaf is used to prevent conditions such as nausea and stomach upsets. It is also used in treating skin irritations and poisonous bites. Its oils are invaluable as repellants and to cure skin disorders common to the tropics.
A friend boils it in coconut oil and uses it on her hair to keep it black.
Read more about it here
Most South Indians swear by it but in the finished product, like chillies, it ends up being pushed to a side of the plate as it’s deemed a bothersome presence, probably because the flavour it lends is more delicate than the actual taste. In fact, long ago I read a story titled ‘Karivepaku’, the Telugu name for curry leaf, where it becomes a metaphor for wives and mothers who slave over their families but get very little appreciation!
A few months ago, vexed by the large amount of curry leaf that the vegetable shop dumped on me, I threw a handful into a chicken curry and discovered the secret to the chicken curry I’ve tasted in the many no-frills, non-vegetarian, ‘military’ hotels that are popular in South India. (Find that recipe here.)
This curry leaf crush is a good thing to have handy not just for yoghurt and for the usual seasoning/tempering that your food needs, but can also be an instant mix for rice. Mix it with hot, soft rice, adjust the seasoning, enjoy! It will also come in handy to sprinkle on snacks and mixture (a typically Indian snack which’s a medley of daal, nuts and other fried savouries).
There isn’t much technique involved – all you need is some salt, chilli powder, about two cups of washed and dried, loosely packed curry leaves, 3-4 tbsp of oil. Heat the oil, put in the curry leaves and keep sautéing till they turn dark and papery – it takes a few minutes. Season with salt and chilli powder, let cool. Once it cools, crush it with your fingers, store in an airtight container.
For the raita, mix a spoonful or two of it into a cup of yoghurt and enjoy!
When I mentioned this to my friend, she said a healthier, oil-less version would be to heat the curry leaves till they shrivel and dry - take your pick!
This is my entry for Kalyn's Weekend Herb Blogging hosted this week by Ulrike of Kuchenlatein.
Tags: curry leaf Raita
Weekend Herb Blogging