I’ve always loved the smell of curry leaves sizzling in coconut oil when my mum made tarka for dal , tomato rasam, red pepper tomato chutney and so many South Indian dishes. She has a big curry leaf plant on her balcony and would just pluck a few stalks before cooking. Back home in South India, fresh curry leaves are everywhere, but here in the UK, they feel like a bit of a luxury.
When I have plenty, I also use them in tempering dishes like ven pongal and make this quick green color curry leaf–infused oil. This oil capture that beautiful flavor and adds a lovely touch to everyday Indian meals.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.