Priya Hunt
Curry leaves are a staple of South Indian cuisine. They come from the Curry plant (Murraya koenigii) and have a unique taste and aroma that marries well with the flavours of the south. They are considered to have a number of medicinal benefits including benefits for blood sugar control, anti-inflammatory effects and anti-bacterial properties. Combined with tamarind and chillies, they make a pungent and delicious sauce that I used to eat with steamed rice garnished with a dollop of ghee!
What you need
- Fresh curry leaves: 4-5 sprigs
- Tamarind concentrate: 1.5 tsp
- Whole black pepper: 1.5 tbsp
- Urad dal: 1 tbsp
- Dry red chilli: 1, halved
- Sesame oil: 1 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Ghee: 1 tsp
- Salt: to taste
What you do
- Heat the oil in a pan and add the whole black pepper, urad dal and dry red chilli
- Stir fry till the dal starts turning golden and the pepper starts spluttering (watch out, they can explode if heated too much)
- Remove from heat and cool
- Grind the spice mix with fresh curry leaves (stalk removed), salt and a little water until its a smooth paste
- Add a teacup of water, tamarind paste and bring to a boil and remove from heat
- In a pan, heat the ghee and splutter the mustard and cumin seeds
- Pour over the sauce
- Serve as an accompaniment to boiled rice and dal