Handy ways to use curry leaves in meals

Make curry leaf powder to last you for around 2 weeks. Wash as well as dry curry leaves and also let their water content totally decrease by drying them under the sun or keeping them within the refrigerator for several days. Then grind as well as store in the air-tight container. Make use of this to instantly spice your buttermilk, yogurt, salads and curries.

Always include a few curry leaves in your lentil and rice dishes to improve the intake of this healthy food.

Use curry leaves whenever you help make your chutneys. They go well along with coconut, coriander and mint.

Grow a curry tree within your garden for easy accessibility to fresh curry leaves for each meal. Chew a few curry leaves every day to enhance digestive health and to lose weight.

Ayurvedic health benefits of  curry leaves

Grind curry leaves into a paste and blend along with turmeric and yogurt. Use on skin for getting rid of rashes, irritations and also to improve skin texture.

Add a few curry leaves to coconut oil as well as apply on hair. Frequent use will increase the quality of the hair.

Apply a paste of curry leaves mix along with lemon juice for strengthening hair roots. Intake of juice obtained from curry leaves brightens the eyes as well as delays cataract. Dry a few curry leaves in shade for 4-5 days. Take one teaspoon of the dried curry leaf powder and

blend a teaspoon of honey within it. Consume this particular home medication for around 2 to 3 times each day to eliminate constipation.

Drinking the juice of 15-20 curry leaves combined with a teaspoon of honey can serve as an effective curry leaf home cure for diarrhea.

Simply consuming about 8 to 10 fresh raw curry leaves benefits in healing dysentery in your own home.

In the morning, pregnant women struggling with morning sickness may take juice of 15-20 curry leaves, combined with one teaspoon of sugar and two teaspoons of lemon juice.

Having buttermilk combined with a paste prepared from freshly chopped curry leaves offers rest from nausea and vomiting. Besides, you are able to soak a few curry leaves in four cups of water for just two hours, filter the solution and drink half a cupful of the infusion 3 times in one day.

Drinking a cupful of water combined with one tablespoon of roasted curry leaves may serve as probably the most efficient curry leaf home cures for nausea.

Taking a mix of juice obtained from curry, coriander as well as mint leaves is effective in reducing indigestion.

Applying a poultice of curry leaves on the affected area assists heal burns as well as bruises.

Applying a combination of pulp of berries from curry leaf tree as well as equivalent quantity of lime juice is advantageous in healing insect bites.

When coping with issues just like appetite loss as well as tastelessness, have a therapeutic drink made by adding curry leaf paste, cumin seed powder, as well as black salt in the cup of buttermilk.

Take a number of curry leaves (Karipatta) and boil them in one tablespoon of coconut oil till they become dark in colors. Make use of this mixture in your hair and wash it off with herbal shampoo right after an hour to avoid and cure premature greying of hair. Additionally, it encourages hair growth. Moreover, drink juice of curry leaves every day.

Mix equal amount of dried curry leaves, lime peel, shikakai, fenugreek seeds as well as green gram. Mash finely. Store and make use of as an alternative for soap or shampoo.

Apply curry leaves as poultices on burns. To control blood pressure level, drink a glass of the juice of curry leaves 3 times a day on an empty

stomach (after a month, only once a day). To get the juice, fill mixer along with washed curry leaves, add 3/4 glass water. Churn well as well as sieve. To this liquid, add some juice of a lemon and also drink fresh.

Take fresh curry leaves and make a fine paste of them, now mix this particular paste along with yogurt equally and gently massage it on your hair and scalp. Keep this paste in your hair for 30 minutes and after that rinse well utilizing mild shampoo.By using mask once per week shows instant outcomes. This particular mask is effective for hair growth as well as makes the hair smooth, shiny simply by rejuvenating them.

Grind tender curry leaves into a smooth paste together with little boiled milk to a smooth paste and apply this hair pack and wait for 15 to 20 minutes just before washing it off. This particular hair pack also helps prevent dandruff.

A paste manufactured by grinding organic turmeric together with little fresh curry leaves, whenever applied to problem areas is a great home remedy for acne. But be sure to make use of pesticide free curry leaves as well as organic turmeric.

A mix of curry leaf powder, multani mitti powder, rose water as well as few drops of rose essential oil makes an incredible face mask that stops fine lines as well as brightens the face instantly.

Fry cumin seeds in the little bit of ghee and then the curry leaves, add a cup of water and 1/2 tsp of dry ginger powder. Allow it to simmer for some minutes, strain and cool. This mix, if taken once provides good rest from indigestion.

For loss of appetite as well as tastelessness, have got a remedial drink made by adding curry leaf paste, cumin seed powder, and black salt in the cup of buttermilk.

Make a paste of curry leaves along with ginger, fried black gram, and salt. This particular paste is taken along with food for a few days. This is extremely efficient at dealing with nausea and vomiting because of extreme pitta.

Boil 1 kg of the cooking oil with 15-20 curry leaves and after that filter. This particular oil may then be utilized in preparing food stuff. This really is believed to reduce cholesterol level in oils.

Just take 10-12 curry leaf, little tamarind and grind well. Add this to one glass water also it use daily. This will assist to prevent skin illnesses.

The mix of curry leaf as well as turmeric utilize it every day for just one month. It may also help to prevent allergy

Chew a few leaves every single day to shed weight. A paste made from curry leaves is used on prolonged boils for convenient relief.

Buying curry leaves

Curry leaves are frequently obtainable in Indian or even Asian markets. Select fresh shiny leaves that demonstrate no signs and symptoms of yellowing or even wilting. Dried curry leaves are available too yet have a much lower taste..

Storing curry leaves

Fresh curry leaves along with stalks, kept in zip lock bags could be refrigerated for couple of days. Max: 5 days

Fresh curry leaves along with stalks removed, wiped clean could be kept in air-tight freezer friendly box for approximately 2 months or even little longer. There’s one little disadvantage… don’t put them out for a long period as discolouration begins within just few minutes of keeping them in room temperature. Preferable to use directly from freezer to pan, makes them taste exactly like fresh curry leaves. This method is extremely beneficial and is also economical, time effective (saves frequent trips to Indian stores) and taste effective (Quite not the exact match for fresh leaves but a minimum of shares that mild flavoring)

Fresh curry leaves along with stalks revomoved, wiped clean, lightly dry toasted and dried for few days can lead to dry curry leaves. Very mild in flavor and stays great for Six months if kept in air-tight box. An additional way to store is always to create a powder of these toasted leaves.

Clean fresh curry leaves, pat dry and ensure all water content is totally wiped off. Spread them over a paper towel and microwave for 1 minute (1000 watts) and after that cool them totally. Store them in air-tight bottle which may stay good  for couple of months.

Healthy Recipes of Curry Leaves

1.Almond chicken curry with curry leaf and toasted coconut basmati rice

 

 

 

 

Ingredients

 3/4 cup (90g) almond meal  1 cup (250ml) water  1 tbs ghee  2 brown onions, cut into wedges  2 tsp finely grated fresh ginger  2 tsp ground cumin  1 tsp ground coriander  1 tsp ground turmeric  1/2 tsp ground cinnamon  1/2 tsp ground cardamom  8 (about 800g) chicken thigh fillets, halved  2 tsp garam marsala  1/2 cup (125ml) cream  Toasted flaked almonds and coriander leaves, to serve

Curry leaf and coconut rice

 1/2 cup (40g) shredded coconut  1 tbs ghee  12 curry leaves  1 cup (200g) SunRice basmati rice  1 1/2 cups (375ml) salt-reduced chicken stock

Directions

1. Combine the almond meal as well as water in medium bowl. Set aside for 1 hour to soak.2. Heat the ghee in the large saucepan over medium heat. Add some onion and ginger, cook,

stirring for 10 minutes or until onions are golden. Add some cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or till aromatic. Add the chicken and almond meal mixture; bring to the boil. Decrease heat to low; cook, stirring occasionally, for 30 minutes or till chicken is cooked through and sauce thickens slightly.

3. Add the cream and cook for the additional 15 minutes or till sauce thickens. Remove from heat. Add some garam masala and stir to mix. Season with salt and pepper.

4. Meanwhile, to help make the curry leaf and coconut rice, heat a sizable saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for One minute or till fragrant. Add the Sunrice basmati

rice and half the coconut and stir to mix. Add the stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat. Set aside, covered, for 5 minutes to rest. Spread with remaining coconut.

5. Sprinkle chicken curry along with flaked almonds and coriander. Serve instantly with curry leaves rice.

2. Curry leaves chutney

 

 

 

 

Ingredients (measuring cup used, 1 cup = 250 ml)

1 cup curry leaves or kadi patta 1 tsp urad dal/black gram skinned 1 tsp mustard seeds/ rai or sarson ½ tsp cumin seeds/jeera ½ inch ginger/adrak 1 or 2 green chilies/hari mirch ½ cup grated coconut 1 tbsp roasted chana dal (optional) a pinch of asafoetida/hing 2 tbsp oil salt as required

Directions

1. Rinse and dry the curry leaves with a clean kitchen towel.2. Heat oil in the frying pan. then add mustard seeds as well as urad dal.

3. Allow the mustard seeds to pop and also the urad dal to obtain a reddish brown.4. Add the cumin seeds. then add the ginger, green chilies and curry leaves.5. Stir and fry the leaves with constant stirrings till they become slightly crisp.6. Don’t brown them since this will make the chutney bitter.7. Let this mix cool down.8. Then in the chutney grinder, add some curry leaves mixture with a few salt and water.9. Also add the grated coconut as well as roasted chana dal.10. You can easily make a thick chutney or perhaps a chutney along with medium consistency. so

add water and salt accordingly.11. Grind all of the elements into a smooth chutney.12. Pour in the serving bowl as well as serve the curry leaves chutney along with upma, pakora, idli,

dosa or medu vada or any snack.

3. Cabbage with mustard seeds

 

 

 

 

Ingredients

1 small Savoy cabbage, finely shredded 2 tbsp groundnut or corn oil ¼ tsp black mustard seeds pinch fenugreek seeds 12 fresh curry leaves 1 dried red chilli, broken, seeds removed 2 small onions, sliced 2cm/¾in fresh ginger, finely shredded ¾ tsp turmeric powder

pinch chilli powder 1 tomato, diced

Directions

1. Heat the oil in the huge frying pan. Toss in the fenugreek as well as mustard seeds, curry leaves and also the chilli. Lower the heat instantly and add the onions and ginger.

2. Cover the pan and soften the onions without browning for 5 minutes. Stir within the turmeric as well as chilli powder, then add the shredded cabbage and salt.

3. Cover the pan once again and cook on the gentle heat for around 10 minutes or till the cabbage has softened yet retains a bite. Stir in the diced tomato and serve.

4. Curry Leaf Pepper Chicken

 

 

 

 

Ingredients 

Curry cut chicken – 500 gms. Oil – 2 tbsp Curry leaves – 18 to 20 Black pepper corns – 8 to 10 Kalonji – 1/2 tsp Fennel Seeds – 1/2 tsp Onion – 2 cup (cut in small pieces) Garlic cloves – 10 to 12 (cut in small pieces) Ginger – 1 inch piece (grated) Green chili – 2 (cut in small pieces)

Tomato – 1 cup (cut in small pieces) Tomato puree – 1 tbsp Red chili powder – 1/2 tsp Salt to taste Coriander leaves for garnishing.

Directions

1. In a pan heat the oil, add kalonji, Fennel Seeds and black pepper corns as well as crackle.2. Add curry leaves and fry for couple of seconds.3. Add cut onions and fry till golden brown.4. Add garlic, ginger, green chili and saute.5. Add tomatoes and cook until soft and oil starts the leave the sides.6. Add chicken, tomato puree and fry for couple of minutes.7. Add salt and red pepper powder and mix well.8. Add 1 cup water and cook for 15 min with cover on low flame till chicken is done.9. Garnish along with fresh dhania leaves.10. Serve hot.

5. Potato Stir-Fry with Mint & Cilantro

 

 

 

 

Ingredients

2 lb. red potatoes (about 6 medium), peeled and cut into 3/4-inch cubes (about 5 cups) 3 Tbs. canola oil 1 Tbs. yellow mustard seeds

24 curry leaves (optional) 1 small whole dried red chile 2 tsp. ground coriander 2 tsp. cumin seeds 1/2 tsp. ground turmeric 2 medium cloves garlic, minced 1 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped 1 medium red onion, finely chopped 2 tsp. kosher salt; more to taste 1/2 tsp. cayenne (optional) 2/3 cup fresh mint leaves, finely chopped 1/2 cup loosely packed fresh cilantro sprigs, finely chopped Juice of 1/2 lemon (1 to 2 Tbs.)

Directions

1. Put the potatoes within a moderate bowl, cover with cool water, and set aside.2. Heat the canola oil and also the mustard seeds in the big wok or 12-inch skillet over medium-high

heat till the mustard seeds begin to sizzle and pop, 1 to 2 minutes (utilize a splatter screen, in case you have one, so the seeds don’t pop out of the pan).

3. Add the curry leaves, chile, coriander, cumin seeds, and turmeric and cook, stirring from time to time, till the cumin browns and also the curry leaves are crisp, 1 to 1-1/2 minutes. Stir within the garlic and jalapeño and cook till the garlic is aromatic, about 30 seconds.

4. Drain the potatoes and add them to the pan combined with the onions. Cook, stirring from time to time, till the potatoes are translucent round the edges, 2 to 3 minutes.

5. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 5 minutes, till the potatoes are simply tender, 12 to 15 minutes. (Decrease the heat to low in case the potatoes appear to be burning.)

6. Add the salt and cayenne (if using) and cook for 30 seconds. Stir within the mint, cilantro, and lemon juice, cover the pan, and allow the potatoes sit off the heat for 10 minutes.

7. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt as needed, and serve.

6. Spiced Curry Leaves Powder

 

 

 

 

Ingredients

2 cups curry leaves, picked, washed and dried 4 tbsps senaga pappu (bengal gram) 2 tbsps minappa pappu (split black gram dal) 1 tbsp cumin seeds 1 1/2 tbsps coriander seeds 6-7 dried red chillis 1 small lemon sized tamarind salt to taste 1 1/2 tbsp oil

Directions

1. Add a tbsp of oil in the pan and add the Bengal gram and split black gram dal and fry them on medium heat till they turn red. Don’t burn them. Keep tossing them about continuosly. Remove from pan and keep aside.

2. In exactly the same pan add some cumin and coriander seeds and toss them on medium heat until they turn brown..approx 2-3 mts. Remove from pan whilst keeping aside.

3. In the same pan add some dry chillis and toss them about for 2 mts. Remove and keep aside.4. Now add a tsp of oil and add the curry leaves as well as toss them about till they’re crisp and

roasted. Keep tossing them about while roasting the leaves. Turn off cool and heat all of the roasted ingredients.

5. Once cool, grind the dals first (grind them coarse), followed by coriander, cumin seeds and red chillis and grind again.

6. Now add tamarind ball and grind. Remove and keep aside.7. Now add some curry leaves and grind to create a powder (remember all of the ingredients ought

to be cool just before grinding). Combine it with the coarsely ground spices as well as salt and store in a airtight pot.

8. Serve hot along with white steamed rice and ghee.

7. Aloo and Curry Leaves curry

 

 

 

 

Ingredients

Ghee 1 Teaspoon Baby potato 4 (boiled and peeled) Salt To Taste Water 1/2 Cup (8 tbs) (Adjust the quantity of water as needed) Black pepper powder 1 Teaspoon Oil 1 Teaspoon (For Seasoning) Finely chopped garlic 2 Teaspoon (For Seasoning) Onion 1 Large, chopped long thin (For Seasoning) Coriander powder 1 Teaspoon (Dhaniya powder – For Seasoning) Roasted peanuts 2 Teaspoon (For Seasoning) Haldi 1 Teaspoon (For Seasoning) Salt To Taste (For Seasoning – Fry the seasoning ingredients with oil, grind it without adding water

and keep aside)

Directions

1. In a pan add 1tsp of ghee when it’s hot put boiled aloo and fry for the sec.2. Then add blackpepper pd,haldi and blend for 2mins.3. Now add the grinded masala,water little and allow for 4mins.4. When it is prepared transfer into a serving bowl and Eat with Rice,Chapati.