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Wednesday, February 24, 2016

Karivepillai urugai / Curry leaves pickle


Curry leaves are anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepatic-protective (capability to protect liver from damage) properties. They have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. Many think that it gives flavor to the food and discard them.

Source here

So to consume it completely, try this yummy pickle....

Ingredients:
Curry leaves - 40 sprigs
Black gram (Ulundu/Urad dal) - 1/2 tablespoon
Split chickpeas (Kadalai paruppu/Chana dal) - 1/2 tablepsoon
Fenugreek (Vendhayam/Methi seeds) - 1 teaspoon
Mustard - 2 teaspoons
Long Dry Red Chilies - 4 (adjust according to spice level)
Coriander seeds - 1 teaspoon
Tamarind - a small lemon size
Salt to taste
Asafoetida (Hing/Perungayam) powder - a pinch
Oil - 2 tablespoons

Method:
Wash curry leaves, remove leaves and pat them dry.

Soak tamarind in 1/4 cup of warm water.


Heat pan, add few drops of oil and fry curry leaves until they are crispy. Keep them aside and allow it to cool.


Dry roast urad dal, channa dal, dry chilies, Fenugreek, 1 teaspoon of mustard, coriander seeds, for 2-3 minutes, until they are golden brown and keep aside. 

Once it is cool,  add these to a mixer and grind to a paste(sprinkle little water if required). 


Tempering:

Heat oil in a pan, add mustard seeds once it is hot. 

Once it splutters, add tamarind extract.

When it starts to boil, add the grind paste and salt to taste.


Keep stirring until it becomes  thick and oil oozes out.

Delicious curry leaves pickle is ready. Can be served with hot rice, idli or dosa.


Note: Can be stored in fridge for 10 days, if it lasts ;-) and consumed.


Preparation time : 20 minutes
Makes a cup of pickle