>> Sunday, March 7, 2010
South Indian meals are normally served with ghee. Certain dishes like paruppu podi, puran poli, ghee rice & many other dishes needs to be served with ghee. The process of 'clarifying butter to produce ghee, makes it an excellent cooking medium able to withstand high temperatures & constant reheating. It also prevents it from going rancid, an important consideration in a hot country such as India. Ghee has a unique rich, nutty taste. Ghee can be stored for several years if kept in a tin or glass container in a cool & dark place.
- Unsalted butter - 250 gms
- Curry leaves ( or drumstick leaves) - 3 leaves (optional)
Direction to cook :
1. Place the butter in a heavy saucepan to heat. As the butter melts, let it come to a gentle boil.
2. Simmer the melted butter for 20 - 30 mins to evaporate all the water. Skim off the froth that appears on the surface & discard. Add curry leaves (or drumstick leaves ) at this stage.
3. The butter will separate into cooked milk solids, which will settle to the bottom of the pan, and clear, golden ghee at the top. Carefully pour off the ghee into a bowl.
4. Allow the liquid ghee to cool. It will solidify, but will have a creamy consistency.