Karu­vep­pi­lai thu­vayal

Down to Earth - - FOOD -

IN­GRE­DI­ENTS Hand­ful of curry leaves Small piece of jag­gery Tiny piece of tamarind 2 tea­spoons of freshly grated co­conut 1/2 tea­spoon of white sesame seeds Salt to taste METHOD Wash the fresh ten­der curry leaves. Dry roast the sesame seeds. Add the roasted seeds, jag­gery and tamarind to the curry leaves. Add some wa­ter and grind it to a fine paste. The jag­gery and tamarind evens out the slight bit­ter taste of the curry leaves. This is more like a spread or paste that can be eaten with al­most any­thing. It is not wa­tery like a chut­ney. It is sooth­ing in sum­mers.

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