K, made the CL kuzhambu and it was liked by all...I also tried Selvi's CL chutney and received mixed reviews as some din't like the raw flavour of CL... aprom meedhi aana chutneyaa enna seiyuradhu...
Viduvena naan... I made pickle out of it...
Here's the recipe for curry leaves pickle/ karuvepillai thokku...
curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd
1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste.
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty).
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.
This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...
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