Pictures of my spicy heart & soul: Hornbill's Lunch Time

what is karapulei?

Karapulei (how the people from the Northern region of Malaysia pronounce) are also referred to as Kari Baavu (translated to Black Neem) in the Kanada language and Karivepaku in Telegu, again translating to the same meaning. InTamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), are highly aromatic and are used as an herb . Their form is small and narrow and they somewhat resemble the leaves of the tree.

They are commonly used as seasoning in Indian and Malaysian cooking, especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.

*Curry without karapulei is tasteless!

Pictures of my spicy heart & soul

Thursday, June 12, 2008

Hornbill's Lunch Time

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