Curry leaves sauce

 curry leaves sauce

Curry leaf is one of the most important ingredients in Indian and south Asian cooking. Often curry leaf is used to flavour the curry, as the name implies. Curry leaf has an extremely mild but delicate flavour that is crucial for the curry.

Curry leaves

In the ancient times in India, Ayurveda was a way a life. Most of the spices came into Indian cooking after being tried in  Ayurvedic treatment. So curry leaf also has many medicinal properties. It helps in diabetes, anaemia and lowers cholesterol. It protects the liver and stomach. It is also used in post  chemotherapy care.

Today I am going to make a sauce using curry leaf as the main ingredient. This is very easy because there is no cooking involved. This is a raw sauce.

                                      Recipe summary              
                                                 For
                                     Curry leaves sauce

Preparation Time: 15 minutes
Cooking time: 0

Serves: 4

1. Wash 300 grams curry leaves and separate the leaves from the stem. By pulling the stem from top while holding the sprig between two fingers will separate the leaves. Soak and wash the curry leaves with salt water.

Curry leaves

2. In a food processor or grinder grind the leaves with a table spoon of water.



3. Add 1 onion coarsely chopped, 1 green chilli sliced, 2 cloves garlic, 10 grams ginger and grind.

Ingredients

4. Add 30 grams shredded coconut and 1 tablespoon of lime or lemon juice and grind well.
You can grind into a thick paste or a dilute with water to get your dripping consistency.

 curry leaves sauce

5. Pour out the contents into a small bowl and add 3 tablespoon yogurt and 1 tsp salt and mix well.

The sauce is ready. 
It can be served as a dipping sauce or as an accompaniment to a rice meal. It can also be served with many of the Indian preparations.

Curry leaves sauce is ready.
                                  

                      Recipe follows in detail with pictures.

Preparation Time: 15 minutes
Cooking time: 0

Serves: 4

Ingredients for Curry leaves sauce

Ingredients:

Main

300 grams curry leaves
Others

1 onion coarsely chopped

1 green chilli sliced

10 grams ginger

2 cloves garlic

30 grams shredded coconut

1 tablespoon of lime or lemon juice

3 tablespoon yogurt

1 teaspoon of salt

Preparation

Wash the curry leaves and separate the leaves from the stem. By pulling the stem from top while holding the sprig between two fingers will separate the leaves. Soak and wash the curry leaves with salt water.

Curry leaves in  salt water

Method:

In a food processor or grinder grind the leaves with a table spoon of water.

Curry leaves added 
for grinding

Curry leaves after grinding

Add onion, chili, garlic and ginger and grind.

Other ingredients to be ground with curry leaves

Add coconut and lime juice and grind well.

Finally coconut is added

You can grind into a thick paste or a dilute with water to get your dripping consistency.

Pour out the contents into a small bowl and add yogurt and salt and mix well.

Final curry leaves sauce

The sauce is ready. It can be served as a dipping sauce or as an accompaniment to a rice meal. It can also be served with many of the Indian preparations.