Curry Leaves Stew

Introduction: Curry Leaves Stew

About: I am a retired Science Teacher for Higher Secondary Education. Now spend my time on Gardening and other hobbies

In this instructable I will explain how to make the tasty Curry Leaves Stew. This nutritious stew is gluten free and can be served with Idli, Dosai, Rice or Flat Bread

Step 1: Ingredients

  • Large bunch of Curry leaves. Here I have harvested the curry leaves from our kitchen garden. If you buy from market make sure you will get 2 to 3 handful of leaves after removing the stems
  • 2 teaspoons of husked Blackgram lentils (They are also known as white lentils)
  • 2 teaspoons of split Bengal gram
  • 2 teaspoons of split Red gram (Tuvar Dal)
  • A lemon sized piece of Tamarind
  • 1 teaspoon of Black pepper corns
  • 2 teaspoon of fenugreek seeds (we will use 1 teaspoon for tempering)
  • 2 teaspoons of cumin seeds (we will use 1 teaspoon for tempering)
  • 1 medium sized onion
  • 1 tomato
  • 8 to 10 Garlic cloves
  • 5 to 6 dried Red chillies
  • Salt to taste. Here I have used Black salt
  • Oil for cooking

Step 2: Remove Stems and Rinse Curry Leaves

  • Remove stems and separate the curry leaves. You should have minimum 2 handfuls of the leaves to make the stew
  • Rinse the leaves in running water to remove any insects or soil particles
  • Drain out water and keep aside

Step 3: Dry-fry the Curry Leaves

  • Keep a frying pan over medium heat and add the curry leaves to it
  • Do not add any oil, just dry-fry till the moisture content evaporates from the leaves and they become dry
  • Remove from pan and spread the leaves in a plate to cool

Step 4: Prepare Other Ingredients

  • Chop onion and tomato into small pieces and keep aside
  • Shuck garlic and chop into small pieces
  • Soak the lemon sized piece of tamarind in a cup of warm water for about ten minutes
  • After ten minutes squeeze with your fingers, filter out the tamarind juice and keep aside

Step 5: Dry-fry Other Ingredients

  • Now we need to dry-fry White gram, Bengal gram, Red gram, Black peeper corns, 1 teaspoon of Cumin seeds and 1 teaspoon of fenugreek seeds separately. you can use the same pan in which curry leaves are dry-fried. All these ingredients are required to be dry-fried separately to prevent over-burning.
  • Keep 1 teaspoon of cumin seeds and 1 teaspoon of fenugreek seeds for tempering
  • Break the dried red chillies into pieces and dry-fry in the same pan
  • You can transfer all these dry-fried ingredients together in a same metal bowl for cooling

Step 6: Make Powder

  • When all dry-fried ingredients including the curry leaves have been cooled down, transfer every thing together in a mixer grinder jar and grind to a fine powder
  • The spice powder may be little hot after grinding, so remove from grinder jar and spread in a metal plate and allow to cool to room temperature

Step 7: Preparation Step 1

  • Heat 2 tablespoons of cooking oil in a frying pan over medium heat
  • When the oil is heated, add 1 teaspoon each of cumin seed and fenugreek seed we kept aside and a bunch of curry leaves to oil
  • When the cumin seeds start to crack, add chopped onions and garlic cloves
  • Saute till onions are fried to a golden brown

Step 8: Preparation Step 2

  • Add chopped tomatoes to the pan and saute till oil oozes out from sides
  • Pour the tamarind juice to the pan and add salt to taste
  • Mix all ingredients together, close the lid and keep over medium flame till the mix starts to boil

Step 9: Preparation Step 3

  • Once the mix in the pan starts to boil, add powdered ingredients and mix well
  • You can add a cup of water to the pan if the mix seems to be very thick
  • Stir continuously to prevent the stew from sticking to the bottom of the pan

Step 10: Remove From Pan

  • After a few minutes you will find all water content from the stew evaporated and oil bubbles up on top
  • Now put off the flame and transfer the contents to a serving bowl

Garnish with coriander leaves and serve with Idli, Dosai, Rice or Flat bread

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