Curry Leaves and its daily use

CURRY LEAVES 

KADHI PATTA

 

MANY A TIMES WE FIND THE BEST OF MEDICINES IN OUR DAY TO DAY LIFE AS THINGS WE USE FREQUENTLY, one of these are the spices. Spice is as it is very important not only for flavor but also as a medicine. Many of the spices that we use help us to improve our digestion.  When I say digestion; its right through from the digestive system, to each and every cell ‘s cellular level digestion. As Ayurveda says that digestion needs to be perfect for a healthy mind and body .

 Today I would like to introduce to you these fascinating properties of the humble CURRY LEAF. The main ingredient commonly used of the plant is its leaves. Normally fresh curry leaves are used.

It’s very common ingredient of many Indian recipes. Curry leaves have distinct astringent, bitter and pungent taste. Curry leaves are a must for most of Indian households for preparation of vegetables and curries. We use them while giving sauté after adding mustard hing and haldi, we add crushed curry leaves. The fragrance is also a typical one. Especially when used with ghee sauté it also enhances the original antioxidant and immunity booster properties of Curry leaves. It is helpful to improve digestion. Curry leaves also improve appetite, vision and hair growth.

In South India children are given ghee boiled with haldi and curry leaves to boost immunity. Curry leaves dry powder quarter teaspoon mixed with quarter teaspoon honey taken orally thrice a day is very useful in dry cough and also helpful for conditions of pneumonia. 

It has antiemetic properties; it can arrest vomiting when taken orally in the form of juice around 1 teaspoon.

 Oil prepared with curry leaves helps in blackening of hair and reduces hair fall.

Curry leaves also have antifungal properties. It is also used to apply paste on boils.

Many scientific studies done have now confirmed; its anti-carcinogenic, antimicrobial, cholesterol reducing properties. It is also seen to reduce blood sugar levels and hence useful in management of diabetes. They are also a good source of vitamin A,calcium and folic acid.

This is a special recipe of my grandma, curry leaves chutney ….

Fresh or Dried curry leaves 15 to 20, ghee 1 teaspoon, Bengal gram dal dried or chana 2 teaspoon. First heat the ghee in a pan .add curry leaves and dal and roast it well. Then after it’s a bit cold use a mixer to  grind and make a chutney of the above mixture by adding salt, chilli powder and sugar as per your taste. This is a great side dish.

Hope you enjoy the dish. And hope you got to know many new properties of this humble Curry leaf. The reason for me calling it humble is a typical one, whenever we visit the market to buy coriander it’s a deal that the vendor should give curry leaves for free….!! So I said humble but very important and dear to us!

-By Pradnya Pendse (Mumbai, India)