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Curry Leaves
Lemony and sweet flavor
Shop fresh curry leaves online
It is a joy to cook with curry leaves for me. Curry leaves impart a fresh lemony taste to veggies, dals. (lentil purees) to seafood curries. They also boost the fragrance of coconut chutney, rice pilafs, vegetable stir-fries and buttermilk drinks.  Heat a tbsp. of ghee in a pan and add mustard seeds, curry leaves, fresh ginger, green chillies or red pepper, turmeric to flavor the above mentioned dishes.

Curry leaf is the kaffir leaf of South India, an herb that fresh, delicate, heavenly aroma to Indian dishes.  Curry leaves have nothing to do with curry powder. Curry powder is a blend of many spices.   We call the curry leaf Karivepallai or Kadipatta or sweet neem leaves in India.

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Cooking with Curry Leaves
Most South Indian recipes call for an initial spicing method which includes ghee (clarified butter, coconut oil, peanut oil), made hot and then adding whole spices such as cumin seed and mustard seed, turmeric powder, coriander powder, curry leaves, fresh ginger and fresh green chilies. The hot ghee draws out their aroma and medicinal properties. The main ingredients— veggies, fish, dal or rice— are added once the aromatics release their fragrance. The dish is then steamed in the spices.

Spice Garnishing with curry leaves - For other dishes like lentils, chutney and yogurt or buttermilk the fried curry leaves and popped spices are used as a spice garnish.

Taste of Curry Leaves
Curry leaves have a soft lemony flavor and are fresh tasting; their mild aroma becomes stronger when the leaves are bruised, crushed or heated. And they are not even close to the taste of curry powder - which has no relation to curry leaves.

Health Value of Curry Leaves
Curry leaves has been used in ayurvedic and unani or Greek prescriptions. Besides its curative value, leaves are packed with minerals, vitamins A and B,

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Curry Leaf Recipes, Curry Leaves Recipes

Poha Instant Rice Pilaf - Bombay Style

South Indian Yogurt Side Dish Recipe
Sambhar Recipe
Vegetables Gujarati Style or Shak Recipe

Aviyal (Avial) Recipe from Kerala

Ingredients
vegetables 2 cups (cubed and boiled)
[beans, carrots, potatoes, drumsticks, raw bananas]
cumin seeds 2 tsp
coconut 3 tbsp (shredded)
green chillies 4-5
buttermilk 3/4 packet
turmeric 1/4 tsp
coconut oil 3 tsp (seasoning)
coriander leaves 1 tbsp (chopped finely)
Salt as per taste
curry leaves
Method:
Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste.
Add the salt, turmeric and the coconut paste to the buttermilk.
Add the boiled vegetables.
Heat on a vey low flame till the buttermilk mixture reaches a thick texture.
Keep stirring continously.
Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
Serve hot with steamed rice.

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Theeyal Onion Curry Recipe from Kerala

Ingredients
shallots or pearl onions 1 cup
1 small onion diced
1 cup grated coconut
1 tsp coriander seeds crushed
A pinch of asafoetida
1 tsp methi seeds
1 tsp mustard seeds
1 tbsp tamarind extract
1 tsp. chili powder
1 tsp turmeric powder
5-6 pepper corns
3 tspoil
8 curry leaves
Salt as per taste

Method:

Heat  i tsp. oil in a pan and sauté the coconut until it turns light brown. Add the red chilies, coriander seeds, cumin seeds, methi seeds, pepper corns and sauté for a minute. Turn off the heat and allow it to cool. Grind the mixture to a fine paste.

Heat 2tsp of oil in a pan, add mustard seeds, curry leaves, asafoetida and onions. Sauté the onions until it turn into transparent. Add the ground masala and cook for few seconds. Add ½ cup water, tamarind paste, salt and bring to boil.  Serve hot with rice.

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Thoran Recipe from Kerala

Ingredients
Cabbage 1 (small and chopped)
Carrot 3 Nos (Peeled and grated)
Large Onion 2 Nos (Chopped)
Grated Coconut 2 cups
Chilli Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Jeera Powder 1/8 tsp
curry leaves few
Long grain rice 2 tsp
Oil 5 tsp
Lemon Juice 1 tsp Salt as per taste

Method:
Heat the oil in a frying pan.
Add the rice. When it turns to light brown, add the chopped onion and saute for 3 minutes.
Add the grated carrot, Stir for 2 minutes and then add the cabbage, chilli, turmeric, jeera and salt.
Add the grated coconut and place a a lid over it and cook for 2 minute.
Remove the lid and add the lemon juice.
Stir it occasionally and let it become dry. Add the curry leaves on top.
Serve hot with steamed rice.

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Chicken Masala Malabar Goan Style Recipe
Ingredients
chicken 1 (cut in medium sized pieces)
cocurry leavesriander leaves 1 (whole bunch chopped)
onions 4 (sliced)
garlic 6 cloves (sliced)
ginger 1 1/2 inch (finely chopped)
lime 1/2
coconut 1 (freshly grated)
oil as required
Salt as per taste

Grind together to a smooth paste
red chillies 12
poppy seeds 1 1/2 tbsp
coriander seeds 2 tbsp
cumin seeds 1/2 tbsp
turmeric powder 1/2 tsp
garam masala 1 tbsp
cashew nuts 1 tsp

Method:
Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.
Then add additional glass of hot water and extract the thin milk (2nd milk).
Add 1/2 cup of hot water and extract the last diluted milk. (Grind and extract)
Heat oil and fry the onions,  curry leaves, ginger, garlic till brown.
Add the ground masala and fry for few minutes, now add the coriander leaves.
Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook. keep adding the 2nd milk simmer for a while.
As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
After the chicken is cooked, remove from fire. Let there be enough gravy.
Finally add lime juice and the first extracted coconut milk.
Never boil after the thick coconut milk is added

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Madras Chicken Stew Recipe

Ingredients
Chicken 1/2 kg / or 1 pound
Potato 1 cubed
Onions 3 finely chopped
Green chillies 3 or as reqd slit open length-wise
Garlic(cut into thin pieces) 1 tbsp
Ginger(cut into thin pieces) 1 tbsp
Coconut Milk 1 1/2 cups
Cinnamon 4 small pieces(crushed)
Cardamom 4 pods crushed
Cloves 4
curry leaves 3 stems
Oil 4 tsp
Vinegar 1 tbsp
Salt As reqd

Method:
Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
Heat oil in a pan Sauté onions, green chillies, garlic and ginger in this order.
Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
Sauté, till the fresh smell of masala leaves.
Add the above mixture to the cooked chicken Cover and bring everything to a boil.
Add Coconut milk to the cooked chicken on a slow flame Add curry leaves
Allow the contents to boil and stir it often.
Turn off the flame immediately after it boils Check for the salt

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Fish Molly A fish curry in coconut milk Recipe
Ingredients
Pomphret or any fish 2 lbs
Tomato 2 nos
Whole chilli (red) 9 nos
Onion 1 big
Garlic 5 cloves
Turmeric powder ¼ tsp
Green chilly 5 nos
Coconut milk 1 cup
Lemon juice for taste
curry leaves 2 stems
Ginger 1" piece
Oil 2 tbp
Salt To taste

Method:
Clean the fish and cut into 1 inch pieces.
Crush the red chili with garlic and keep aside.
Slice the onion thinly.
Cut the green chilly lengthwise and Chop the ginger.
Put the oil in a cooking pan and sauté the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
Fry for 3 minutes until the smell of chili comes out.
Add the coconut milk, turmeric powder and let it boil.
Then add the fish and salt.
Cook well and add the tomato pieces.
Cook for 5 minutes - add the lemon juice and curry leaves.

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Injipuli Recipe
Ingredients
Ginger 1/2 kg
Oil 5 tbsp
Small onions 1/4 kg
Tamarind 3 lemon sized (soaked in water)
Jaggery As reqd (mixed with water)
Green chillies 4 nos
Coriander powder 3 tbsp
Chilly powder 1 to 2 tbsp
Turmeric powder 1/2 tsp
Coconut 1/2 shell (cut into small pieces)
curry leaves a few
Mustard seeds 1 tsp
Salt to taste

Method:
Heat oil in a pan
Fry the chopped ginger with a little salt, till it turns golden brown
Remove it from the oil and keep it aside once done
Heat up the remaining oil in the pan
Splutter mustard seeds
Add coconut pieces and fry them
Once it turns a little brown, add curry leaves and fry it
Add the chopped onions and green chillies and fry, till it turns brown
Add turmeric powder, coriander powder and chilly powder, till the raw smell is gone
Add the fried ginger and tamarind water
Lower the flame and allow it to boil
Add the jaggery juice and keep it for 5 mins

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South Indian Mulligatawany South IndianSoup Recipe

1 cup toor dal washed and drained
2 tomatoes diced
1-1/2 inch stick cinnamon
4 whole cloves
1 tsp turmeric
2 cup of mixed veggies like potato, sliced, zucchini or cauliflower, sliced
2 tsp. vegetable oil
3-1/2 oz onion, diced
8 fresh curry leaves
5 cloves garlic, minced
1-1/2 inch square of fresh ginger root, minced
1 fresh hot green chile pepper minced
1-1/2 inch stick cinnamon
4 whole cloves
2 tsp ground coriander
1 tsp ground cumin
2 oz coconut milk or cream
2 tbsp. fresh lemon juice
1 tsp salt
2 tbsp chopped cilantro leaves

Put lentils in a heavy pot with 7 cups water and tomato, cloves, cinnamon, turmeric and bring to a boil. Add veggies. Cook for 30 minutes or until all are soft.

In a frying pan, heat the oil and gently fry the onion, garlic, curry leaves, ginger and green pepper. When the onion is soft, add rest of the spices. Cook, stirring continuously, until the oil comes out of the spice mixture.

Add spices to lentils along with   stir in the coconut 'milk', lemon juice and salt, and taste for seasoning. Before serving, garnish with the chopped cilantro leaves.

Coconut Chutney Recipe:
1 cup of thinly sliced fresh coconut
¼ cup roasted channa dal
6 Indian small green chillies, chopped
1 tiny red onion or shallot, sliced into chunks
10 sprigs of fresh cilantro
1/2 inch of ginger
½ tablespoon of tamarind extract
¼ tsp of salt
For spice garnish
1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.
extras(optional)
1 tablespoon of yogurt and one lime

Preparation:
Preparation means grinding. Taste of coconut chutney varies with grinding method. Believe it or not, different grinding tools give different taste. The best taste comes out of using a stone mortar. Closest is the machine, which grinds with a stone. Last is the food processor or the blender etc., The taste is inversely proportionate to how easily you can grind it.

In a blender, combine all the ingredients (coconut, pappulu, onion, green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.

In a small pan, add half teaspoon of peanut oil, add the popu ingredients, sauté them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready. Just before serving, squeeze few drops of limejuice.

Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast

Curry leaves in Indian languages:
Assamese - no-ro-hxingo paat
Bengali - Barsunga
Gujarati - Mitho limdo,
Hindi - Meetha neem, Kari patta, Katneem, Bursunga
Malayalam - Kareapela
Marathi - Kadipatta
Oriya - Basango
Punjabi - Karipata, Karipatta, Bowala
Sanskrit - Girinimba, Suravi
Tamil - Kariveppilai, Karuveppilai
Telugu - Karepaku, Karivepaaku

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