Curry leaves taste best when plucked fresh, this is why, most of the Indian households grow this amazing spice herb in their garden. 🌿
We use curry leaves in punjabi kadhi, upma, poha, sambar, etc. It’s such a versatile spice herb! And trust me, without it, all of these dishes seem to have missing something.
So today I made Appam, it’s a dish from the south Indian cuisine. You need to sauté mustard seeds, curry leaves and green chilli till it start popping. Then you have to add veggies like onion, carrots, capsicum, etc in it. Once all of it seems to be half cooked and crunchy, add semolina, curd, water and very little soda. Leave it for around 20 minutes then you have to just spread it on the appam pan.
It gets cooked within 4-5 minutes for each side. Remember to keep the flame low or it won’t get cooked from inside. 🙈#MyHerbGarden #SouthIndianFood #Foodie #MyKitchenExperiments