Curry leaves curry | How to make Curry leaves curry

By Priya Aravind  |  11th Feb 2018  |  
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  • Curry leaves curry, How to make Curry leaves curry
Curry leaves curryby Priya Aravind
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About Curry leaves curry Recipe

My mother's recipe which I changed according to my children's taste

Curry leaves curry, a succulent delicacy which is famous all over the world. Curry leaves curry is one dish which makes its accompaniments tastier. With the overflow of flavours, Curry leaves curry has always been everyone's favourite. This recipe by Priya Aravind is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Curry leaves curry, just the perfect situation when you realise that you need to know how to make the perfect Curry leaves curry. So, at that time you can try out this delicious recipe by Priya Aravind. The recipe of Curry leaves curryis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Curry leaves curry is 20 minute. This recipe of Curry leaves curry is perfect to serve 4. Curry leaves curry is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Curry leaves curry

Ingredients to make Curry leaves curry

  • To grind
  • Channa dal - 2 tsp
  • Toor dal - 2 tsp
  • cumin - 1 tsp
  • fennel - 1 tsp
  • pepper - 1 tsp
  • curry leaves - 1 to 2 cups
  • coconut - 2 heaped spoons
  • Gingely oil - 1 tsp
  • To temper
  • mustard seeds - 1 tsp
  • fennel - 1tsp
  • cumin - 1 tsp
  • fenugreek seeds - 1tsp
  • pepper - 1 tsp
  • Others
  • shallots - 5 to 6 cut into halves
  • garlic - 5 pods cut into halves
  • Gingely oil - 2 tbsp
  • tamarind pulp - 1/4 cup
  • jaggery - 1 tsp optional
  • Sambar powder - 2 tbsp

How to make Curry leaves curry

  1. Take kadai. Add oil. Add the items given under " to grind" one by one. Saute till the coconut turns it's colour. Cool it and grind into a paste
  2. Now take the kadai, add oil and temper it with the items given under "to temper". After they crackle, add shallots and garlic.
  3. Saute for 2 minutes and add the grinded paste and saute well.
  4. After 2 minutes, add the jaggery and sambar powder.
  5. Mix them well and add the tamarind pulp and salt to taste.
  6. Mix them well and saute for 2 minutes in sim. Now add enough water, so that the curry is watery.
  7. Allow it boil in sim for 5 to 7 minutes. Then the curry is ready.
  8. This curry tastes best when prepared in mud pot. Otherwise kadai is fine.
  9. Instead of sambar powder, you can add chilli powder and coriander powder in equal proportion.

My Tip:

Best served with rice and papad.

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