Curry leaves are an essential element in Sri Lankan cooking. Its subtle aroma gives an extra kick for every dish. In fact, it is one of the key signatures of Sri Lankan cuisine that certify Ceylonese taste and its unique identity. Even though it is an edible herb, most of the time, people leave it aside on the plate ignoring its numerous health benefits as a medicinally valuable herb. It is highly recommended for people with or at risk for hyperlipidemia (aka high cholesterol). Not only that, curry leaves had been used for treating abdominal pains, diarrhea, for snake poisoning, to improve appetite and many more from generations in Ayurveda and Sri Lankan traditional medicine.
Unlike today, back in good old days, most households had their own curry (karapincha) trees at their disposal in their own gardens due to its irreplaceable importance in Sri Lankan cuisine. If you are away from Sri Lanka, most of the Asian grocery stores are your best resort in finding curry leaves.
60 g of curry leaves ( Karapincha kola)
4 tbsp of scraped coconut
40 g of chopped onions
2 garlic cloves
Tiny piece of ginger
1 green chilly
Lime to taste
Pinch of pepper
Salt to taste
First, grind all ingredients, except coconut and lime, and form a paste. You can either use an electric food processor or a pestle and mortar. Then, gradually add the coconut and continue grinding. Now, once everything is fully processed, take the paste to a bowl and squeeze the lime on to it and mix well. At this point you can taste and adjust salt for your taste as well.