Curry leaf – The bits of leaves that flavor our food …A queen herb and ,our major ingredient in our series of lactation recipes. These little innocuous leaves which are generally stuffed into our shopping bag by the vegetable seller for free are a boon to the nursing mother. It is traditionally grown in the back yard of most houses in South India. This leaf is a great healer and is a native of India. Its origin and use in cooking dates back to the 1st century AD. During cooking these crushed leaves release an aromatic essential oil that is anti- bacterial and antifungal in nature. This property makes it an important part of the lactating mothers’ diet. These leaves aid in the proper functioning of the digestive system and are loaded with Vitamins and minerals. The high concentration of Vitamin A provides the new born with the required quantity of this essential vitamin through the breast milk. The leaves are also packed with minerals such as iron, calcium and phosphorus. Today’s recipe predominantly features curry leaves which are transformed into a tasty chutney or “thogayal”.
- Curry leaves – 1 cup
- Garlic – 10 single bulb pods
- Small onions – 10
- Blach gram whole – 2 tbsp
- Pepper – 2 tsp
- Tamarind – Size of a marble
- Asafoetida – A pinch
- Sesame oil – 2 tbsps
METHOD
- Heat oil, add pepper and black gram along with tamarind and fry till the pepper turns light brown.
- Add in the asafoetida, garlic and curry leaves and lightly sauté.
- Turn off the flame. Add in the onions. Stir and allow to cool.
- Grind with required salt without adding water to a coarse paste.
- A sprinkle of water if necessary is fine.
- Take hot cooked rice, add a generous quantity of sesame oil and the thogayal. Mix well. Eat hot.
NOTE
Along with sautéed vegetable this makes an excellent meal for the nursing mother. This thogayal is a good accompaniment for rice kanji too and curd rice. Can be used as a relish along with breads.
