Curry leaves, abundant in iron, are an indispensable element in South Indian cuisine. They infuse dishes with their unique flavor and contribute to the region’s culinary identity. But did you know that these humble leaves also offer a wealth of health benefits, particularly in their iron content?
In this blog post, we’ll explore the rich world of curry leaves and unveil a delightful recipe for curry leaves chutney powder. This versatile condiment can elevate your meals, serving as a delectable dipping chutney for rotis and idlis or as an exquisite flavor enhancer for your rice dishes.
The Nutritional Powerhouse: Curry Leaves
Curry leaves, scientifically known as Murraya koenigii, are more than just a flavor enhancer. They are teeming with iron, making them a nutritional powerhouse. Iron is a vital mineral that plays a crucial role in transporting oxygen throughout the body, supporting energy levels, and maintaining overall health. Incorporating iron-rich ingredients like curry leaves into your diet can help combat fatigue and boost your vitality.
In my hometown, curry leaves flourish abundantly in our backyard garden. Until I left for college, I didn’t fully appreciate their true worth. These days, a small pack of curry leaves comes with a hefty price tag, so I handle them with utmost care. Recently a friend shared a big batch of them, so I made this chutney. We have been consuming it with everything!.
Ingredients: 2 cups washed and dried curry leaves 1 cup dry coconut 1 tbl spn chana dal 1 tbl spn urad dal 1 tea spn cumin seeds A pinch asafoetida(optional) 7-8 red chillies A small piece tamarind Oil Salt
Method: Wash the curry leaves and spread them on a dry towel to air dry completely. Heat a little oil and fry the curry leaves, on a low flame, until they turn crispy. Remove the leaves and in same pan, add little more oil. Fry chana dal, urad dal, cumin seeds and roast till they are brownish. Then add coconut, asafoetida(if using), tamarind and fry for sometime. Add salt. Once cooled to room temperature, grind to a powder. Store in air tight container.
Are you tired of wracking your brain for dinner ideas that are both quick and delicious on a hectic weekday? Look no further! We’ve got just the recipe that will not only save you time but also leave your taste buds dancing with joy. In this blog post, we’ll introduce you to a simple yet incredible potato dish that’s bound to please everyone at the table. Say hello to the aromatic magic of ginger and cumin that elevates this humble potato creation to a whole new level of culinary delight. This dish is inspired by aayi’s potato bhaji that I grew up eating.
Weeknights can be a whirlwind of activity. After a long day at work or a series of daily responsibilities, the last thing you want to do is spend hours in the kitchen. But settling for bland and uninspiring meals isn’t the solution. Instead, consider a delightful and hassle-free potato dish that will satisfy your hunger without robbing you of precious time.
Our weeknight wonder is none other than the Ginger and Cumin Potatoes. This dish is a testament to how a few simple ingredients can come together to create something extraordinary. The combination of earthy potatoes with the aromatic goodness of ginger and cumin creates a flavor profile that’s both comforting and exciting.
What sets this potato dish apart is the captivating aroma that fills your kitchen as you prepare it. The combination of ginger and cumin creates a fragrant symphony that’s as delightful to the nose as it is to the palate. The gentle spiciness of the ginger and the earthy notes of cumin complement the starchy sweetness of the potatoes beautifully. It’s a harmonious blend that can turn a simple side dish into the star of your weeknight dinner.
Ingredients: 3 cups chopped potatoes 1 tea spn cumin seeds 1/2 tea spn grated ginger 1 tea spn oil 4-5 curry leaves 1/2 tea spn mustard seeds A pinch turmeric 1 tea spn chilli powder 1 cup chopped bellpepper(optional) Salt Method: Heat oil and add mustard seeds, cumin seeds. When they start popping, add curry leaves. Add chopped potatoes, grated ginger, salt, turmeric powder, chilli powder. Mix everything very well. Add tiny bit of water, close the lid and let the potatoes cook half way through. Open the lid and add bellpepper. Close the lid again and let the potatoes cook completely. Serve hot. Serves: 3-4 Preparation time :20mins
