7 November, 2013
Curry leaves and ginger curry (kuzhambu)Comments : 1 Posted in : side dish on by : apsara Tags: curry leaves, ginger, herbs, Indian cuisine, kuzhambu, tamarind
This is a deliciously spicy sattvik dish rich in herbs curry leaf and ginger, both good for the digestive system. Curry leaves are also good for healthy hair.
In Indian cooking, we add curry leaves in all dishes, and I sometimes forget it in a hurry. So the packet of curry leaves that I buy starts to dry up in the fridge. This is a great way to use up some of those along with more fresh leaves.
Making this always reminds me of home, where I would pick curry leaves from our tree in the backyard and bring to my mother in the morning to use in her cooking. Here, the packet of leaves that we get in the Indian store for a dollar is so precious! I am happy and thankful that we get fresh leaves these days to make such tasty dishes.
Curry leaves- 1 packet
ginger (peeled)- 1 small bit
chana dal- 2 tbsp.
urad dal- 2 tbsp.
red chillies- 1 or 2
asafoetida or hing (compounded)- 1 small bit (Asafoetida powder can also be used)
turmeric powder- 1/2 tsp.
tamarind- a small bit (if using tamarind paste, use 2 tsp.)
salt- 1 tsp.
canola oil- 1 tsp
mustard seeds- 1/2 tsp.
* In a pan add 1 tsp. of canola oil, fry dry lentils and red chillies on a low flame till the lentils turn light brown.
* Grind along with chopped ginger ,curry leaves and tamarind in a small blender to make a paste.
* In the same pan, add 1 tsp. oil, mustard seeds; after the seeds pop, add 2 cups of water. Add the ground paste, salt and let it simmer for a few minutes.
This kuzhambu is concentrated and spicy. It can be served with cooked brown rice along with a spoon of ghee or sesame oil.