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Rani Curry Leaves
Curry leaves are native toIndiaandSri Lanka. Highly aromatic, curry leaves have a unique aroma, with a slightly hot, bitter taste. In southIndiathe leaves are used liberally in soup dishes like Sambar, curries, vegetables, and fish dishes. In Gujurat, they are used to top off snack foods like Dhokla and are a main ingredient in green curry paste.
Gujarati Dhokla
Cook time: 30 min
Prep. time: 20 min
Serving size: 5-6
Heat level: medium
1 cup Rani Gram flour
1 tsp. sugar
½ tsp. salt
juice of one lemon
1 tsp. baking soda
2 tbsp. sunflower oil
3 green chilies, finely sliced
2 tsp. Rani mustard seeds
10 Rani Curry Leaves
1 tbsp. dry unsweetened coconut powder
1 hand full of fresh cilantro leaves
¾ cup water
Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve.
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