Farmer's market always brings so much inspiration and motivation to create new dishes. That is exactly what happened - I saw Tulsi and grabbed a bunch with no idea on what to make of it. Initially I thought I could just add it to water and drink the water - to get the tulsi benefits. Later in the week I was talking to chef friend and he casually mentioned about different podis (powder) and added Tulsi to the list. I immediately created it.
In South India from where I come we use different types of lentil based powder as a base for rice and then have it with yogurt and a veggie a complete meal and comes in handy for week nights when you do not want to add more dishes or if you want something quick and flavorful.
2 bunches of tulsi (Holy Basil) well washed and spun. Remove the leaves from the stem. Throw the stem or use them to make infused water.
Channa Dal - 2 teaspoon
Urd Dal - 2 teaspoon
Tuvar Dal - 2 teaspoon
Coriander seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Red Dry Chilly - 4 or 5 nos (or more if you want it spcier)
Sesame oil - 2 teaspoon
1. Heat a wok and add the oil.
2. Add all the ingredients mentioned above.
3. Keep frying till you see a light brown color - make sure to not leave the ingredients alone it can burn easily.
4. Take the fried ingredients out and keep on a plate to cool.
5. Now in the same wok (no need to wash) just make sure there are no seeds or dals in it. Add now add the tulsi leaves.
6. Saute till they wilt - not too much.
7. Cool and grind to a rough consistency or fine (depending on what you like.)
NOTE: you can use any type of dal or not use them and use just peanuts or other nuts. Also if tulsi is not available you can use curry leaves, coriander leaves or basil leaves. There is NO constraint on creativity for ingredients here.
http://en.wikipedia.org/wiki/Ocimum_tenuiflorum - benefits of Tulsi