Compiled by Deepa Bhatia
Curry leaves provide a distant aroma, taste and flavor to cuisine. Curry leaves contains Calcium, Phosphorous, Iron, Nicotinic acid, Carbohydrates, proteins, amino acids, alkaloids Vitamin A, Vitamin B and vitamin C. It is also known as Bareanga, Barsan, Barsanga, Basango, Bhuraunga, Bisharhari, Curry leaves, Curryblatter, Feuilles de cari, Ga lei yihp, Gandhela, Gandla, Goranimb, Hoja, Jhirang, Kadhilimbdo, Karepaku, Karhinimb, Karibevu, Kariphulli, Karivempu, Karivepallai, Karuveppilei, Kathnim, Kerriebladeren, Krishna nimba, Mitha neem, Narsinghs, Poospala, Sweet Neem leaves, Kadi Patta
How to select? Ensure that the leaves are fresh and does not have any cuts or spots. It is better to purchase the leaves that are attached to the stem.
Uses of Curry Leaves:
· Culinary Uses: They are used in cuisine to temper recipes, to add the flavor, in soups, stews, vegetables, curries, pickles, buttermilk, chutney’s, etc. You can also make powder and save it to use in future.
· Other Uses: It is excellent hair tonic. Mix with hot oil and apply on hair to delay graying of hair, prevents hair loss. For the treatment of lice on the head apply the paste made from the seeds of curry leaves.
How to store: Wrap with moist kitchen towel or newspaper and store in refrigerator. Or put it in container that has few holes and keep in refrigerator. Leaves should be separated from the stem only before cooking.
Health Benefits
· It is widely used in Ayurvedic medicines due to its anti inflammatory properties.
· It helps to strengthen liver and helps in metabolism of fatty acitds.
· It helps in digestion and can be used to reduce the tummy ache.
· It also helps in preventing diarrhea, dysentery, bilious vomiting and hemorrhoids.
· It is beneficial for people with diabetes. Curry leaves taken with black pepper on an empty stomach can reduce blood sugar levels. If taken regularly it can help in curing the disease to the great extent.
· It helps in making skin clear and healthy.
· It helps in curing burns and bruises and is also effective in curing eruptions and the bites of poisonous animals.
· Roasted leaves are good to stop vomiting.
Curry Leaves Powder (Source: spicytreats.net)
Ingredients
· Fresh Curry leaves - 1 cup( tightly packed)
· Urad dal - 1/2cup( with or without skin )
· Channa dal - 1/4 cup
· Dry Red chilli - 8-10
· Hing - 1/4 tsp
· Salt to taste
· Oil 1/2tsp
Method
· Wash curry leaves then dry it completely or wipe with paper towel.
· Heat a pan dry roast curry leaves for 2-3 minutes or until it turn crisp n aroma comes. Do this in a medium heat.
· After that transfer the leaves to a plate n keep aside.
· Now to the same pan add oil, heat it then add urad dal, channa dal n dry red chili and roast everything on medium flame until the dal turns golden brown.
· Add hing and mix it. Remove from the stove n transfer it to a plate n allow to cool.
· After cooling, first blend curry leaves n dry red chilli to coarse mixture then add dal, enough salt n grind it to fine coarse powder.
· Then spread this Podi on a paper n cool for a while then store it in an air tight container.
· Serve with hot idly/dosa/paniyaram.
Notes
· Dry roast all the ingredients in medium heat or else it will burn soon n won't be roasted properly.
· Fine roasted dal only give nice taste n flavor to the Podi.
· As soon as u finish roasting remove the pan from stove top n also transfer the content to a plate/paper or else due to the heat dal will turn black n burnt.
· After grinding taste the Podi to check salt if it is less then add little more n run for few seconds. If u feel its spicy no worries when u mix it with oil/ghee (while serving) it tastes perfectly.
