In Konkani cuisine, saaru is a preparation having the consistency of soup. There are variety of saarus prepared by amchi people. The main ingredient used to prepare this dish highlights the flavor and mostly it is named after this main ingredient itself like tomato saaru, kultha saaru, birinda saaru, etc
Karbevu is a konkani word for curry leaves [popularly known as kadipatta] and by now you must have guessed the main ingredient of today's post.
Curry leaves are known to add unique flavour to the dish and has been mainly used as seasoning ingredient. Fresh leaves have a short shelf life [they tend to blacken and lose the flavor soon] and so should be stored properly in airtight containers. They have many health benefits which you can read here. Despite all these benefits, many of us choose to keep them aside in plate and not eat it.
Below recipe is a healthy way to incorporate these leaves in our diet instead of allowing them to dry or keeping them aside on the plate. Thanks to Vidya Nayak Shenoy for sharing this recipe. I reduced the chilies as per my family requirements.
Asafoetida [hard resin - small piece ]
2 tbsp chana dal
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4 red chillies [byadgi variety] [original recipes calls for extra 4 chilis which I excluded]
2 tbsp fresh coconut
Marble sized tamarind
1 tbsp jaggery
Salt as per taste
1 tbsp finely chopped coriander leaves.
2 tsp ghee /oil
1/2 mustard seeds
Few curry leaves
Take 1 tsp oil roast asafoetida. Remove and keep it aside. In the same oil roast one by one chana daal, coriander seeds, cumin seeds, fenugreek seeds, byadgi red chilies, grated coconut, and curry leaves. Keep the roasted ingredients on a plate and allow it to cool. Grind roasted ingredients with tamarind to a smooth paste.
Happy cooking !!!