Curry Leaves Soup

When you enter a South Indian home or restaurant, the lovely aroma that assails is usually the lemony smell of fried curry leaves. The curry leaf is not only popular but an essential part of most dishes cooked in our home (South India), and now, in many parts of Asia as well.

The leaves when fried have a unique aroma. Fresh green leaves are best; when unavailable the dried variety is used. The leaves are dried in the shade and stored in airtight containers when they dry to retain their flavor. Sometimes they are powdered and used in chutneys. Curry leaf has many medicinal properties. It stimulates digestive enzymes and helps break down food more easily.

When we come across a curry leaf floating in a South Indian dish, we nudge it aside - the next time it would be better if we chewed the leaf as it is said to control the cholesterol level in the body. Do you think you have have them as a main ingredient in our soup? Then, hop on to our recipe.

Poricha Kootu (dhal gravy)

I do this Kootu when I feel bored to cook sambar and veggie separately. The work is simple, without affecting the vegetable intake. Just mix it with hot rice or it is great with chapathi some days. Fresh, green vegetables are preferred. I have used Snake Guard to make the kootu.