Effective Home Remedies with Curry Leaves
Curry leaves or karivepaku or
kadi patta are the most commonly used flavoring agent in the Indian cuisine.
Many of us remove the leaves from the food and only few actually eat them.
However the leaves offer numerous health benefits when consumed on a regular
basis.
Curry leaves are rich in
anti-oxidants and are particularly good for improving skin texture and hair
growth. The leaves also protect hair from premature graying.
Curry leaves are
anti-inflammatory, antimicrobial, and anti-carcinogenic.
The leaves are proven to
provide effective means to control glucose levels in diabetic patients.
Phenols present in curry
leaves offer protection against various types of cancer.
The leaves help in lowering
cholesterol levels and controlling blood pressure.
Regular intake of curry
leaves improves eyesight due to the high proportion of vitamin A found in the
leaves.
Few chemical compounds found
in curry leaves aid in liver protection. The leaves further aid digestion and
reduce the symptoms of diarrhea when consumed with butter milk. Curry leaves
with butter milk and little jeera powder is a good remedy for indigestion.
The anti-fungal and
anti-bacterial characteristics makes the leaves fight against several types of
infections.
Consuming curry leaves on a daily
basis is good for people suffering from anemia.
Applying paste of curry
leaves on pimples, insect-bites and burns eases the pain and inflammation.
Wash and eat few leaves daily for hair growth, skin care and to maintain correct BP levels.
Many people actually do not prefer to eat the curry leaves either fresh or even in recipes. Alternatively, one can make karrapodi and eat it with rice, idly or roti to get the full benefit of curry leaves.
Karrapodi Recipe
Ingredients
Curry leaves- 2 cups (cleaned in water and dried)
Urad dal - 3 tbsp
Dhania (whole) - 2 tbsp
Channa dal - 1 tbsp
Jeera - 1 tbsp
Red chillies - 20
Garlic pods- 15
Tamarind - about a small-sized ball
Salt to taste
Method
Fry curry leaves in a kadai without oil. Remove and keep aside. Take oil in the kadai add all other ingredients. Fry till they turn little brown and remove from stove. Let the mixture cool a little.
Take the mixture in a mixie and blend. After a single run add tamarind, salt and haldi and blend again. Repeat till the mixture becomes a fine powder and remove to a bowl.
Wash and eat few leaves daily for hair growth, skin care and to maintain correct BP levels.
Many people actually do not prefer to eat the curry leaves either fresh or even in recipes. Alternatively, one can make karrapodi and eat it with rice, idly or roti to get the full benefit of curry leaves.
Karrapodi Recipe
Ingredients
Curry leaves- 2 cups (cleaned in water and dried)
Urad dal - 3 tbsp
Dhania (whole) - 2 tbsp
Channa dal - 1 tbsp
Jeera - 1 tbsp
Red chillies - 20
Garlic pods- 15
Tamarind - about a small-sized ball
Salt to taste
Method
Fry curry leaves in a kadai without oil. Remove and keep aside. Take oil in the kadai add all other ingredients. Fry till they turn little brown and remove from stove. Let the mixture cool a little.
Take the mixture in a mixie and blend. After a single run add tamarind, salt and haldi and blend again. Repeat till the mixture becomes a fine powder and remove to a bowl.
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