Metabolic Supplement

Karivepilai Thovayal (Curry Leaf Chutney)

Ingredients

• Curry leaves – 1 handful
• Shallots – 15
• Dried red chilies – 6
• Tamarind – marble size
• Mustard seeds & urad dal – 1 tbsp total
• Asafoetida – ½ tsp
• Grated coconut – 2 tbsp
• Salt & oil – as needed

Method

1. Heat oil, add mustard seeds & dal; when splutter add chilies, asafoetida & tamarind.
2. Add shallots and sauté until golden.
3. Stir in curry leaves & coconut; sauté briefly.
4. Cool slightly, grind to thick chutney; season to taste.

Murungai Keerai Soup

Ingredients

• Shallots – 4
• Tomato – 1
• Drumstick leaves – handful

To Grind

• Peppercorns – 1 tsp
• Cumin seeds – 1 tsp
• Fennel seeds – ½ tsp
• Coriander seeds – 3 tsp
• Ginger – small piece
• Garlic – 4 cloves
• Red chilies – 2
• Grated coconut – 1 tbsp
• Salt – as needed

Method

1. Grind all “To Grind” ingredients into paste.
2. Boil paste until raw aroma disappears.
3. Add shallots, tomato & leaves; simmer until cooked.
4. Serve hot.

Veppam Poo Rasam (Neem Flower Rasam)

Ingredients

• Tamarind – lemon size
• Turmeric – ¼ tsp
• Dried red chilies – 4
• Thin dal water – as needed
• Salt – as needed

Tempering

• Ghee – 2 tsp
• Neem flowers – ½ tbsp
• Mustard & cumin seeds, asafoetida

Method

1. Boil tamarind, turmeric, chilies & salt in water for 10–15 mins.
2. Add dal water, bring to foam then remove heat.
3. Temper mustard, cumin & neem flowers in ghee; pour over rasam.