CURRY LEAF CHUTNEY

For this dish, called karivepaku pachchadi in Tamil, choose fresh, tender leaves for this blend of nutrition and flavour

INGREDIENTS

Curry leaves: 2 cups

Thick tamarind pulp:3 table spoon

Jaggery (optional): 1 tablespoon

Oil: 4 tbsp

sale to taste

1st tempering

split black gram (husked): 1 1/2 tbsp

Mustard seeds:1 tbsp

Cumin seeds:1tsp

Red chillies: 8-10; nicked at tail with stalks retained

Asafoetida powder or paste: 1 tsp

Turmeric powder:1/2 tsp

Coriander leaves: 1 cup; chopped roughly

2nd tempering

Split black gram (husked): 1/2 tsp

Mustard seeds:1/2

METHOD

Wash the curry leaves and pat dry. Heat 2 tbsp oil in a wok on a low flame and roast the curry leaves until crisp. Ensure they remain green. Set aside. In another wok, heat on-and-a-half tbsp oil for the first tempering. Add the gram; as it turns golden,add the mustard and then the cumin. Switch off the flame and add red chillies. As they turn bright red, stir in the remaining ingredients for the 1st tempering. Grind this along with curry leaves, tamarind pulp, jaggery and salt into a coarse paste. Do not add water while grinding. Heat the remaining oil for the second tempering. Garnish the chutney with this crunchy tempering. If you want to preserve for a longer period,avoid the coriander leaves.

coffee...

The coffee plant originates from the highland forests of Ethiopia. It is believed that the first plants were found growing wild in the region of Kaffa, where coffee derives its name. A popular legend tells of a goat herder named Kaldi. One day he noticed his goats behaving in a strange manner. They were full of energy, playfully chasing each other and bleating loudly. He noticed they were eating red berries from the bushes nearby. Feeling tired and slightly curious, Kaldi decided to try some of the berries. To his delight his fatigue quickly faded into a fresh burst of energy.

Kaldi was so impressed by the berries, that he filled his pockets with them and ran home to show his wife. "They are heaven-sent" she declared, "You must take them to the Monks in the monastery".

At the monastery, Kaldi told the Abbot how these berries had had a miraculous energizing affect on his goats. The Abbot hurled the berries into the fire and proclaimed them as the "Devil's work".Within minutes the berries started to smoke and the monastery was filled with the heavenly aroma of roasting beans. The other Monks quickly gathered to see what the commotion was. One Monk swiftly raked the beans from the fire and extinguished the embers by stamping on them. The rich smell of coffee obviously agreed with the Abbot's nose as he ordered the Monk to place the now crushed beans into a jug and cover it with hot water to preserve their divine goodness. He then took a sip from the jug and sampled the rich and fragrant brew that is coffee. From that day on the Monks vowed to drink coffee daily to keep them awake during the long, nocturnal devotions.

Earth's gravity!

Earth's gravity accelerates a falling object, whether it is a skydiver or a dropped glass, at a rate of nearly 10 meters per second. This means that aftr 10 seconds the object would be travelling at 100 metres per second or 360km/h.

Of cours, gravity is not the only force acting on a falling object. The faster an object goes through the air, the more the air resists it. Eventually the force of gravity and the air resistance balance each other out and the object stops accelerating. When this happens the object has reached its final speed, or terminal velocity. Terminal velocity depends on how much air resistance an object has-- for a skydiver it is around 190km/h.

This material is taken by some books.

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