Karibevu Palya

Ingredients

• - 300g curry leaf palya
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, a pinch of asafoetida and 5 garlic cloves sliced.
5. Add onion: Add 1 finely chopped onion and cook 5 minutes until golden.
6. Add roasted curry leaves: Add the dry-roasted curry leaves to the tempering. Toss on medium heat 2-3 minutes.
7. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.
8. Add jaggery: Add 1 tsp jaggery. Toss and cook 1 minute.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Karibevu palya is intensely aromatic and is used as a digestive. Serve with steamed rice and sambar.