Curry Leaves in Coconut Gravy

Curry leaves(kariveppila) is an aromatic leaf which is mainly used as a seasoning ingredient in many south Indian dishes. Apart from adding flavor to the curries, it has lots of medicinal values which includes fighting cancer, anti-diabetic properties, lowering cholesterol, protecting against pathogenic attacks etc. This motivated me in preparing a curry with curry leaves as the main ingredient. This curry can be served with hot rice at lunch or dinner.

Cook Time:

15 Minutes

Yield:

4 Servings

Ease of Cooking:

Easy

What all you'll need?

• Curry Leaves - 1 cup
• Grated Coconut - 1/2 cup
• Urad Dal - 2 teaspoons
• Dried Red Chilies - 5-6
• Black Pepper - 2 teaspoons
• Asafoetida Powder- 1 teaspoon
• Coconut Oil - 4 teaspoons
• Salt - As required
• Water - 1-1.5 cups
• Mustard Seeds - 1 teaspoon
• Fenugreek Seeds - 1/2 teaspoon

Let's cook it!!

1. Heat a medium sized pan. Add 3 teaspoons of oil to the pan. Add urad dal, dried red chiles, black pepper and asafoetida powder to the hot oil in the pan.
2. Saute the ingredients in the pan until a nice aroma comes and urad dal turns light brown in color.
3. Add grated coconut to the pan and saute for another 2 minutes.
4. Add curry leaves to the pan and saute for a minute.
5. Turn off the stove and wait for the mixture to cool.
6. Once its cool, grind it into a fine gravy using water. You can adjust the consistency by adding water.
7. Heat another pan and add 1 teaspoon of oil. Add mustard seeds and fenugreek seeds to the hot oil. Once the mustard seeds splutter, add the gravy(Step 6) to the pan and turn off the stove. 

Serve the healthy curry leaves gravy with hot rice.