Ghee was traditionally made by making butter from milk and then clarifying it further. The thick cream of the milk is collected each day and then churned to make butter, which is later clarified. In this fast moving world, instead of this two step process, ghee is usually made from butter. And the unsalted butter is brought directly from stores.
You will need:
100 gms unsalted butter
1 tsp rock salt
1 red chilly
1 strand of curry leaves.
This is what you do:
Wash the butter twice in water. Place it in a stainless steel vessel.
Add rock salt and red chilly. Now melt the butter in simmer.
Melted butter will start to turn a pale yellow.
Keep stirring till a froth appears on the top, and the residue collects in the bottom.
Now add the curry leaves and let it crackle.
Transfer the ghee to a airtight container by keeping the residue of salt, red chilly and curry leaves behind.
The residue can be be mixed with hot steaming rice and had immediately, or can be used to mix with idlies too.
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