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Rani Dried Curry Leaves 0.21oz


Rani Dried Curry Leaves 0.21oz

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Product Description

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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