|All organic ingredients. Garnish of nasturtium flower, methi, palak leaves fresh from the garden.|
Fragrant curry leaves are often used as a tempering ingredient many south-Indian dishes.
They are also very nutritious, but more often than not, picked out of dishes and left on the side, uneaten because of their slightly stiff texture and strong flavour.
Although the flavour will be present even if the leaves get discarded, since it is carried well by the tempering oil, I still feel it’s worth the little effort to chop it up finely so that it gets eaten!
To do this is quite easy.
Just stack the leaves and cut into very thin strips (about 1/8 or even 1/16 of an inch), which makes ribbon-like strips called a “chiffonade”.
Then turn at a right angle, and further cut the strips into miniature square bits. This would be called a “brunoise” if it was a vegetable.
Coriander can be chopped finely, too
Heat the oil, and add the tempering ingredients in, first the mustard + urad dal, followed by the pinch of hing, then lastly the red chilly and curry leaf bits.
Mix everything gently in a bowl.
And it’s ready!