While becoming a member of the Atlanta Botanical Gardens a
few years back I started chatting with one of their resident botanists. Of
course, I was making inquiring about growing all things culinary. I lamented
how I was not sure if I was going to be able to procure some of my more
esoteric herbs in this unfamiliar city I found myself in. Curry leaves was one
of the plants I wondered if I could grow myself, and to my absolute surprise he
said he propagated them and had a few for sale. Immediately I made arrangements
to get one.
The precious 5-inch tall plant came with two pages of
instructions and came with the warning that they are not the easiest to
establish and maintain. I did not let it get over watered, and made sure the
sapling had plenty of sand mixed into its soil for drainage. I fed it a suspicion
of the fertilizer, as was recommended -- I would be able to snip a strand of
its highly perfumed output? Winter set in and it took up residence in a western
facing window. By the time we were two thirds through winter its leaves clung
precariously to the branch, and a mere touch would send them drifting down into
the pot. I feared I had killed it, for the plant had the look of the Christmas
tree from the Charlie Brown holiday special. I could not give up on it, and I
fed it some of its “tonic.” As late winter morphed into a quick spring with
even more light flooding in the curry leaf plant exploded with a verdant
umbrella of leaves renewing my hopes and dreams.
Its life returned, and so once again it was returned to the
outdoors to spend the warm months basking – flourishing. What I could have
never expected was twenty-four straight days of rain. Almost everyday had a
soaker come through, and with the sun making fleeting appearances, drying
nothing up. I move the curry leaf plant to a more sheltered spot fearing a wind
gust would just simply uproot it. I mean bigger, more well established trees
have toppled over. Rather my herb plant
that came with two pages of instructions thrived – clearly a monsoon season is
what it really wanted.
Savory Grits – yields 4 servings
Savory Grits – yields 4 servings
3-cups
water
1-cup
plain yogurt
1
large onion – thinly sliced
1
to 2 Thai green chili – thinly sliced
10 curry leaves
3
whole black cardamom
1-teaspoon
brown mustard seeds
1-teaspoon
salt
1-cup
white grits
In
a 1-1/2 quart saucepan add the water, yogurt, onion, chili, curry leaves,
cardamom, mustard seeds and salt and bring to a full boil. Then rain in
the grits stirring, using a whisk, as you add the grits – this is to prevent the grits from
clumping up. Lower the heat to a simmer, and stir the grits mixture for 5
minutes. Then place a lid on the saucepan and cook for 20 minutes.
Correct
seasoning, and serve warm.
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