Curry Leaves Recipes

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Sabudana Khichdi (Indian Sago and Potato Snack) Recipe

Sabudana khichdi is a dish that is popular in the state of Maharashtra in India. Sabudana refers to the sago (tapioca) pearls that are used in this dish, and khichdi roughly translates to "hodgepodge".  Every region in India has their own version of khichdi, usually made with rice and lentils.

This particular version is often eaten after fasts. It's also a very popular breakfast dish. I like this dish because sago is a fairly exotic ingredient, and I don't get to cook with it very often. 

The challenge is in preparing the sago properly. Make sure to buy your sago from an Indian store; I've tried to make it with sago from the Asian market and it didn't turn out properly. When it turns out right, the cooked sago melts in your mouth, and the spices and curry leaves that the potatoes cook in is beyond heavenly.


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Indian Tomato Chutney with Mustard Seeds and Garlic (Tamatar Ki Chutney) Recipe

Tamatar Ki chutney is an Indian tomato chutney flavored with fresh curry leaves, mustard seeds and garlic. It's usually served with basmati rice or roti (an Indian wheat-basde flat bread). I love this chutney so much and we make it so often that I usually use the leftover chutney as the base for the tomato sauce in my pasta. I recently used that sauce for my vegetarian lasagna.

Since I married Lulu, I discovered a wide range of sauces and chutneys that were totally unfamiliar to me. Lulu's grandma was an amazing cook. When she discovered that I like to cook as well, she was very exticed to teach me all her secret recipes. In most of the world, cooking techniques are orally transmitted from mothers to daughters. I always find it amazing that these recipes, techniques and tips have managed to survive for as long as they have. I feel very fortunate to have learned from such talented cooks like my grand-mother-in-law.


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