Karibevu Palya

Method

1. 1

   Prepare curry leaves: Wash 2 large sprigs of fresh karibevu (curry leaves). Strip leaves from stems — you need about 2 cups packed curry leaves.

2. 2

   Dry roast curry leaves: Heat a pan on medium. Add curry leaves and dry roast 3-4 minutes stirring until crispy. They should crumble when pressed.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, a pinch of asafoetida and 5 garlic cloves sliced.

5. 5

   Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.

6. 6

   Add roasted curry leaves: Add the dry-roasted curry leaves to the tempering. Toss on medium heat 2-3 minutes.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.

8. 8

   Add jaggery: Add 1 tsp jaggery. Toss and cook 1 minute.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Karibevu palya is intensely aromatic and is used as a digestive. Serve with steamed rice and sambar.