Priya Hunt
Curry leaves are a staple of South Indian cuisine. They come from the Curry plant (Murraya koenigii) and have a unique taste and aroma that marries well with the flavours of the south. They are considered to have a number of medicinal benefits including benefits for blood sugar control, anti-inflammatory effects and anti-bacterial properties. Combined with tamarind and chillies, they make a pungent and delicious sauce that I used to eat with steamed rice garnished with a dollop of ghee!
What you need
- Fresh curry leaves: 4-5 sprigs
- Tamarind concentrate: 1.5 tsp
- Whole black pepper: 1.5 tbsp
- Urad dal: 1 tbsp
- Dry red chilli: 1, halved
- Sesame oil: 1 tbsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Ghee: 1 tsp
- Salt: to taste
What you do
- Heat the oil in a pan and add the whole black pepper, urad dal and dry red chilli
- Stir fry till the dal starts turning golden and the pepper starts spluttering (watch out, they can explode if heated too much)
- Remove from heat and cool
- Grind the spice mix with fresh curry leaves (stalk removed), salt and a little water until its a smooth paste
- Add a teacup of water, tamarind paste and bring to a boil and remove from heat
- In a pan, heat the ghee and splutter the mustard and cumin seeds
- Pour over the sauce
- Serve as an accompaniment to boiled rice and dal
Firstly, the blog post provides a clear introduction to the recipe, highlighting the main ingredients and explaining the flavor profile of the South Indian Curry Leaf and Tamarind Sauce. The post also includes a brief history of the dish, which adds some cultural context and makes it more interesting to read.
The recipe itself is well-written and easy to follow. The author has provided step-by-step instructions, which makes it easier for readers to understand the process. The use of simple language and a conversational tone also make the recipe accessible to people with varying levels of cooking experience.
One thing I particularly appreciate about this post is that the author has provided some helpful tips and variations to the recipe. For instance, they suggest adding roasted peanuts or cashews to the sauce for a crunchy texture or substituting jaggery for sugar to add a more authentic flavor.
Overall, I think this is a well written and informative blog post that provides readers with an interesting recipe and some helpful cooking tips