Cooking with Curry Leaves

My dad (pictured first in the second row) grew up with thirteen siblings: Daisy Maria, Esther, Jolly, Stephen, Rachel, Clara, Elias, Joey, James, John, David, Samson, and Starling. Nine of them followed him to the states beginning in the sixties. When I was a child, the family got together at least once a year for a christening. Everyone ate and slept in the same house. A boisterous bunch, my uncles kept the booze flowing. They pulled pranks on anyone they could catch off guard and told outlandish tales that grew taller and taller with each drink. My aunts made sure we were all well-fed. Squeezed in the kitchen, they boiled rice, ground spices, and shared stories of family back home.

These days we get together to celebrate weddings and to baptize the next generation. Thankfully, the laughter and jesting and mayhem have continued alongside my aunts’ marvelously home cooked meals: idli (steamed buns) and sambar (vegetable stew), cuppa (cassava) and red fish curry, spicy chicken and stir-fried cabbage. Everything is flavored with kariveppila or fresh curry leaves. 





Turmeric adds a glow, cardamom perfumes, but curry leaves are Kerala's most common flavor booster. Tossed in almost all Malayalee dishes, they have the flavor of peppercorns crossed with bell peppers and freshly cut grass. The only ingredient that makes it to the table more often is rice. With a tree growing in nearly every yard, curry leaves are sautéed in oil, floated in beef stew, and mixed into lentil fritters before they are fried. 

In Chicago and other major urban centers, fresh curry leaves are often sold in the produce section of Indian grocery stores. Select leaves that smell strong and have smooth edges. Avoid brittle leaves - a sure sign they are sapped of flavor. Curry leaves thrive in warm climates. My Uncle Joey and my Uncle Jimmy who live in Florida faithfully bring huge bunches of them to family reunions. On the last day of every get together, the coveted leaves are divided in a come-one-come-all sort of fashion. I’ve nearly been trampled trying to claim my share. If you fall for them too and bask in a warm climate, why not plant a small tree in the yard.

Curry leaves are best used fresh. To preserve your loot, dry the leaves and fold them in a paper towel.  Place them in an air tight bag (or container) and store them in the refrigerator.

Cucumber Raitha / Vellarikai Thayir Pachadi / Cucumber Yogurt Dip

Raitha is a most commonly served condiment with spicy Indian food. All yogurt lovers love raita. It is a palate cleanser and aids in digestion. There are practically number of types of raita one could prepare, the most common being carrot raita, cucumber raita, onion raita and tomato raita. Raita is the best accompaniment for briyani and kebabs. This is not much of a recipe but there are certain

மீன் குழம்பு

Meen kuzambu is the most favourite dish for many people. It is true that the fish got from river or pond is tastier than the fish got from the sea. In our native, viral meen is more expensive and has more delicious taste than all kinds of fishes. We will add pieces of raw mano especially ottu mangai or kili mookku maangkai in the kuzhambu! The tamarind must be fresh and new [புதுப்புளி]. Small onions and hot chilli powder will enhance the taste! Some people add ground coconut or coconut milk. But I do not prefer it as the coconut decreases the spicy taste. The oil must be only gingelly oil. Now it is time to go in to the kitchen.....!! 

FISH KUZAMBU:

Ingredients:

Fish peices-10

Tamarind- a big lime size

Chilli powder- 1 ¼ tbsp

Turmeric powder- half tsp

Coriander powder- 1 ½ tbsp

Salt to taste

Gingelly oil- 3 tbsp+1 tsp

Fenugreek seeds- 1 ½ tsp

Chopped coriander- 2 tbsp

Curry leaves- a few

Raw mango pieces-4

Chopped small onion- 20

Finely chopped tomato- half cup

Procedure:

Soak the tamarind in 2 cups of hot water for half an hour and then extract its thick juice.

Heat a pan and pour 3 tbsp of oil.

When it becomes hot, add the fenugreek seeds.

When they become golden brown, add the onion with the greens.

Fry them to golden brown.

Then add the tomato with the turmeric powder.

Cook until the tomatoes are mashed finely and the oil floats on top.

Add the tamarind juice along with the powders and the salt.

When the kuzhambu starts simmering add the raw mango pieces.

When they are half-cooked, add the fish pieces carefully.

When the fishes are cooked and the gravy is slightly thickened to the desired consistency, reduce the fire in to low and cook for a few minutes.

Pour the remaining oil on top.

The mouth watering fish kuzhambu is ready now!!