If you are looking for a super healthy recipe during this quarantine period than you are at right place!! Today, I’m going to share with you an Assamese cuisine which is super healthy and flavourful. Make your lunch delectable with this luscious green gravy of curry paste and team up with steamed rice.
Curry leaves gravy known as “Norxingho jhul” is an authentic recipe of Assamese community, a light gravy made out of curry leaves paste. Usually this gravy is cook with small river water fishes or carps. “Norxingho jhul”, locally known in Assam is not only comfort food but also as medicinal food. It is highly recommended to treat upset stomach , diarrhoea, dealing with digestive issues , post pregnancy weakness , fever , and it is very helpful in weight loss, maintain cholesterol level, skin diseases, hair falls, etc . This curry leaves has multiple health benefits may be unknown to many.
Curry leaves gravy known as “Norxingho jhul” is an authentic recipe of Assamese community, a light gravy made out of curry leaves paste. Usually this gravy is cook with small river water fishes or carps. “Norxingho jhul”, locally known in Assam is not only comfort food but also as medicinal food. It is highly recommended to treat upset stomach , diarrhoea, dealing with digestive issues , post pregnancy weakness , fever , and it is very helpful in weight loss, maintain cholesterol level, skin diseases, hair falls, etc . This curry leaves has multiple health benefits may be unknown to many.
This herb itself is a star among all Indian herbs. We all know how popular this traditional Indian herb curry leaves in Indian cuisines because of its aroma and striking taste. It slowly gaining popularity in Asian kitchens because of its amazing and distinct flavour. I’m pretty sure that this herb can be cook as gravy is little known to others.
Being an Assamese I always crave for this light gravy cook with curry leaves paste. At present I’m far away from my hometown where we eat this gravy with small river fish. So, I opted for vegetarian version of cooking curry leaves paste with potato. When I started cooking this gravy , the whole house is filled with the aroma of curry leaves. This piquant gravy with steamed rice is like a match made in heaven. If there is no fish in gravy then we relish this combo along with mashed potato chutney called aloo pitika in Assamese.
Ingredients:
1 cup tender curry leaves
2 tablespoons coriander leaves, chopped
3-4 pods of garlic
Small piece of ginger
1 green chilies, you can add more if you want
1 small onion, chopped
1 teaspoon roasted cumin powder
1 potato, cut into small size
Salt to taste
Pinch of turmeric
1 teaspoon of oil for cooking
Method :
Wash the curry leaves properly. Now in a blender put curry leaves, coriander leaves , garlic pods, ginger and green chilies. Blend it till you get smooth paste.
In a skillet, heat oil and add chopped onion , fry until onion turned into light golden brown. Now add potato and fry for sometime , pour the curry leaves paste, salt , turmeric and roasted cumin powder. Stir it continuously. Cook for 3-4 minutes. Now add 2-3 cups of water, mix it well and let it boil.
When you start getting nice aroma of curry leaves and gravy becomes little thicken, remove from gas.
Serve with steamed rice !!
Being an Assamese I always crave for this light gravy cook with curry leaves paste. At present I’m far away from my hometown where we eat this gravy with small river fish. So, I opted for vegetarian version of cooking curry leaves paste with potato. When I started cooking this gravy , the whole house is filled with the aroma of curry leaves. This piquant gravy with steamed rice is like a match made in heaven. If there is no fish in gravy then we relish this combo along with mashed potato chutney called aloo pitika in Assamese.
Ingredients:
1 cup tender curry leaves
2 tablespoons coriander leaves, chopped
3-4 pods of garlic
Small piece of ginger
1 green chilies, you can add more if you want
1 small onion, chopped
1 teaspoon roasted cumin powder
1 potato, cut into small size
Salt to taste
Pinch of turmeric
1 teaspoon of oil for cooking
Method :
Wash the curry leaves properly. Now in a blender put curry leaves, coriander leaves , garlic pods, ginger and green chilies. Blend it till you get smooth paste.
In a skillet, heat oil and add chopped onion , fry until onion turned into light golden brown. Now add potato and fry for sometime , pour the curry leaves paste, salt , turmeric and roasted cumin powder. Stir it continuously. Cook for 3-4 minutes. Now add 2-3 cups of water, mix it well and let it boil.
When you start getting nice aroma of curry leaves and gravy becomes little thicken, remove from gas.
Serve with steamed rice !!