KUDHI MENUSU.

 Curry leaves is an quintessential ingredient in Indian cuisine. Owing to its strong aroma,it used as an
flavoring agent in allthe Indian dishes. Its mainly used in seasoning.  Kudhi menusu  is an authentic dish in Karnataka cuisine. Kudhi means boil and menusu implies peppercorns in Kannada. The ground curry leaves mixture is boiled till it thickens. My grandmother passed down this recipe to my mom .This dish tastes heavenly when mixed with plain rice with a dollop of ghee and also aids in digestion.




INGREDIENTS

CURRY LEAVES-  1 CUP.

PEPPERCORNS-  2 1/2 tsp

TAMARIND - GOOSEBERRY SIZE.

SESAME OIL- 1 TBSP

JAGGERY- 1 TSP

SALT TO TASTE.





METHOD




Wash,rinse and pat dry curry leaves and keep it aside. Soak tamarind in warm water and extract thick syrup.

In a mixer jar blend curry leaves,tamarind syrup or paste,peppercorns to fine paste.

Heat sesame oil in a pan and when the oil is hot,add asafoetida, ground curry leaves paste,powdered jaggery,salt and boil till the water evaporates completely and reaches thick mass like consistency.

To prolong shelf life, store the dish in a refrigerator on cooling.