Friday, August 23, 2013

KARIBEVA CHUTNEY/ CURRY LEAVES CHUTNEY

KARIBEVA CHUTNEY/ CURRY LEAVES CHUTNEY

This is an old recipe which is frequently made in many Konkani houses. In Konkani, which is my mother tongue, "karibev" is what we call the aromatic "curry leaves", known as "Karubevana soppu" in Kannada, "Karivepille" in Tamil, and "Kari patta" in Hindi.

This is a simple chutney powder which is an accompaniment with the main meal. It is very tasty and I hope you will like it as much as we do.

Decades ago, a lady called Jaya V. Shenoy, was one of the first from our community to write books on cookery! Some of her well-known books were "Dakshin Bharat Cookbook", "Oota Upahaara" etc. This was a standard recipe book gifted to young brides of those days!

I now don't remember in which book it appeared, but I have adapted this from Mrs. Jaya V. Shenoy' s recipe.


Ingredients:
  • Curry leaves, 25 sprigs
  • Copra, (Dried Coconut) , 1 full
  • Byadgi Red Chillies, 20, or as per taste
  • Chana Dal, (Bengal gram dal) 1 cup
  • Hing, (Asafoetida), a large pinch
  • Tamarind, size of a small marble
  • Salt, to taste
  • Oil, 2- 3 tsp

Method:
Clean and wash the curry leaves thoroughly and pat them dry. This is an important step.
Grate the copra and roast it along with the curry leaves till golden brown.
Roast the red chillies and asafoetida separately, with a little oil, and keep aside
Roast chana dal with a little oil, allow it to cool and then coarsely powder it in the mixer. Keep aside.
Break the tamarind into small bits
Next, in a mixer, dry grind the roasted curry leaves and copra, red chillies, asafoetida, and tamarind. It is advisable to dry grind in small spurts, and not continuously, as the copra will leave excess oil.
Mix in salt and chana dal powder, and combine well
Allow to cool
Store in air tight container