Wadde and Karapincha [ Curry Leaf ] trees

We are having a really hot summer here in Brisbane this year with today’s extreme temperature reaching 41 Celcius so instead of being active we are hiding indoors, watching  tennis being played in the oven like conditions in the city, cold drinks on hand accompanied by our favourite Sri Lankan snack – wadde.

Wadde

Maybe you’d like to try some! They go well with any drink, wine or beer or Sri Lankan arrack – for me, mixed with a soft drink to soften the alcoholic content!

Here’s what you need:

2 cups of split peas

About 3 teaspoons of dried red and /or green chillies or freshly chopped ones

Some turmeric – just a pinch

Salt to your taste

1 thinly sliced red onion

Curry leaves cut into pieces [ Karapincha in Sri Lanka]
1 teaspoon fennel seeds
2 buds of garlic crushed

Here’s what you do:

Firstly you need to soak the split peas in water for at least 3 hours and then leave them to strain well in a colander. If not well strained your mixture may be too sticky.

You then process the peas in a food processor – blender. If you like chunky wadde you can reserve a couple of spoons full of peas to be added later. Once you have a paste, put it into a suitable bowl and add the chillie, sliced onions, turmeric, curry leaves and salt. Add the reserved peas now.

Wadde mixture ready to cook

Now it’s time to make the cakes by taking a small amount of the mixture and forming a ball with your hands. Flatten the ball in the palm of your hand to make a flattish cake. You can wet your hand with water or a little oil to prevent the mixture sticking to your hand.

Lastly cook the wadde a few at a time in deepish hot oil. Place on paper towel to absorb surface oil.

Ah! Memories of evenings in Sri Lanka sitting chatting with friends old and new sharing a plate of these tasty short eats dwell pleasantly in my mind!

Enjoy!

Karapincha tree Murraya koenigii

 While researching unsuccessfully for an alternative suggestion to curry leaves for those who don't have the benefit of a tree in their yard, I found out more about this essential tree which grows so well in my garden that it can be a bit of a problem.  No longer will I regard it as a nuisance as I try to sort out its unruly growth! Apparently it may soon be used to treat a type of liver cancer – hepatocellular carcinoma with in vitro tests looking promising, according to various googled sites. I should not be surprised as it is used often in Ayuvedic medicines in Sri Lanka. 

The Karapincha tree is native to Sri Lanka and India where it grows up to 6 metres. Thankfully, however, our tree would be only about 3 metres. The pinkish seeds turn blue -black and grow little trees very easily under the parent tree. The leaves are very aromatic and sweet so we use them in many of our dishes, simply picking some of the branchlets and stripping the leaves off in one movement.