7 September, 2016

KARIBEVU / CURRY LEAVES GOJJU

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

Curry leaves known as kadi patta in Hindi & karibevina soppu in Kannada is Packed with Vitamins like C, A, B, E…. Irons, Calcium, Fiber, Carbohydrates, Phosphorous, helps your heart function better. It is also good for skin & hair. As a South Indian I use curry leaves everyday. It also gives nice aroma to the dishes apart from health benefits. I make Curry leaves chutney powder also and will post it in my blog soon. Today I’m going to share the recipe of Curry leaves gojju / Curry. It can be served with Chapati, poori, roti/rotti, Rice or accompaniment to saaru (rasam), Huli (sambar), curd rice etc.

 

 

 

        Ingredients :

  • Curry leaves – 20 leaves
  • Split black gram (urad dal) – 1 tbsp
  • Black Pepper Corns – 1/2 tsp
  • Red chilli – 6 to 8 (byadigi ie… the one which gives colour and so hot)
  • Grated fresh or dry coconut – 4 or 5 tbsp
  • Turmeric powder – 1/4 tsp
  • Tamarind water (thick) – 1 tbsp (adjust)
  • Jaggery – 2 tbsp (adjust)
  • Salt as needed

 

      Other ingredients :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/8 tsp

 

       PROCEDURE :

  • Dry roast split black gram, curry leaves, red chilli, pepper, coconut and turmeric
  • Let it cool a bit then grind coarsely using water like chutney
  • Heat ghee in a pan add mustard seeds, hing
  • Add  ground paste, tamarind & Jaggery…. stir it well
  • Add water as per desired consistency
  • When it is boiling add salt , mix everything well and remove from the fire
  • Curry leaves gojju is ready to use

 

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