Curry leaf curry (Karuvepilai kuzhambu)

The curry leaf is omnipresent in most Indian dishes. However, it is used a few leaves at a time, adding a mild flavour. This curry is all about the deep flavours, herby, slightly bitter aroma, and the wonderful aroma of the curry leaf in all its glory. And yes, I do seek out unusual recipes and love to make them. The first use of curry leaves in Indian cuisine dates back to the 1st century AD in South Indian literature. Today, it is used all over India, Sri Lanka and the South Asian continent, including Malaysia, Myanmar and Singapore. This curry is like a thin “rasam," or watery soup that pops with flavour. The herby notes of the curry leaf are accentuated by the tartness of tamarind and the spice of chillies. The whole shallots added a touch of sweetness and texture to the curry. We enjoyed it with plain basmati rice. This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a beautiful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

Ingredients:

3 tablespoons oil

1 tablespoons cumin seeds

1/2 teaspoon black peppercorns

1/3 tablespoon anise seed

5-7 dried red chilies, kept whole or to taste

2 teaspoons split chana dal (Bengal gram), lightly toasted on a pan

1/4 cup grated coconut

2 cups curry leaves + some to garnish

8-10 garlic cloves, kept whole

8-10 shallots, peeled and kept whole

1 tomato, diced

1 tablespoon tamarind concentrate

2 cups water

Salt to taste

Heat a frying pan on medium to low heat. Individually toast the ingredients from the cumin seeds to the curry leaves. Mix together the dry ingredients and grind into a fine powder in a coffee mill. Add the coconut, curry leaves, and purée in a small blender to a fine paste using as little water as possible.

Add the oil to a pot and add the paste. Sauté on medium heat till cooked through and the oil begins to glisten on the surface of the paste, about 10 minutes. Add the shallots and garlic and cook for 3-5 minutes.

Add the tomatoes, tamarind and water and simmer for 10-15 minutes. Taste and ensure the tamarind has lost its raw taste and the salt and sour are well balanced.

Serve hot, topped with a few curry leaves as garnish. it pairs well with rice.