7 September, 2016

Curry leaves tangy curry| Karibevina gojju

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, by default I use curry leaves everyday. It also gives nice aroma to the dishes apart from health benefits. I also make Curry leaves chutney powder and soon shall share the recipe of that here on my blog soon.

But today I’m going to share the recipe of Curry leaves gojju/Curry. It can be served with Chapati, poori, roti/rotti, Rice or as an accompaniment with 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 required water to a chutney consistency
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