- Curry leaves – 1 bunch (1/2 cup)
- Red chilly – 2-4 nos
- Pepper – 1 tsp
- Urad dal (round) – 2 tbsp ( or u can add 1 tbsp of urad and 1 tbsp of channa dal )
- Hing / Asafetida – 2 pinches
- Salt – to taste
- Heat a kadai with a tbsp of oil and add the red chilly, urad dal, pepper corns and hing.
- Roast till the dal changes to golden brown color.
- Transfer the roasted ingredients to a plate.switch off the flame.
- In the same hot kadai , add the curry leaves and toss it well.(fire off!!)
- Leave it for sometime.. the curry leaves become crispy.
- Finally grind everything to a fine /a bit coarse powder by adding the required salt. ( i always grind a bit coarse)
|CURRY LEAVES: |
Curry leaves are extremely popular in various culinary recipes in the Indian subcontinent at acts flavor and aroma to vegetables and curries.
Crash curry leaves are shiny and dark green in color and have a distinctive aroma and taste to it. Curry leaves recipe involved the use of fresh curry is as well as powdered curry leaves to enhance the flavor of salads, chutneys and spices. The health benefits of curry leaves include improved functioning of the small intestine and stomach, improved quality of digestive juices during digestion, and increased salivary secretion.
Most Indian dishes are devoid without the addition of curry leaves and hence any form of curry substitute in its place does not match to the real thing. Indians usually require fresh curry leaves in their diet.
Curry leaves health benefits also include relief from kidney pain, arresting the premature graying of hair, treatment of minor superficial skin injuries, and managing diabetes.
The bark and root of the curry leaves plant is believed to hold medicinal properties as some herbalists claim that the powdered form of the bark and root can be used for a variety of disorders including treating diabetes; however further research is needed to verify these claims and hence diabetes patients must not rely solely on curry leaves as a form of treatment. A liberal consumption of curry leaves is believed to be beneficial in nourishing the roots of the hair thus preventing further hair loss. Some communities in the Indian subcontinent steep fresh curry leaves in hot coconut oil and use it as a medium for nourishing the hair roots. It is believed that by doing so, premature graying of hair can be stopped.
The herb also possesses the qualities of the herbal tonic and can be consumed along with honey of buttermilk in strengthening the functions of the digestive system. As a treatment for diarrhea and dysentery, tender green curry leaves to work effectively when with honey. The root and the bark of the curry leaves tree is also used by some herbalists in treating bilious vomiting. As an external application curry leaves can be used as a poultice to treat skin eruptions and minor skin infections.
The fresh juice of curry leaves are also used as an eye treatment for certain eye disorders, especially in arresting the development of cataract.
Traditional practitioners suffuse the fresh extract of curry leaves in the eyes of patients who suffer from bad eyesight thus helping them to prevent early development of eye disorders. The fruit of the curry leaves tree are believed to be edible and also possess medicinal properties when used as an external application for insect bites and stings of poisonous creatures. The juice of the fruits is blended with an equal quantity of lemon juice and is used to apply on the bites for instant and immediate relief.
TRIED & TASTED
TOMATO PEAS GRAVY FROM VALAR’S BLOG
I prepared this gravy for chapatti .It was very tasty and easy to prepare too..I am sure it’ll taste great with idly / dosa too..So planning to prepare the same for idli / dosa..Thanks a lot valar..
I should have posted these lovable awards in my previous post itself .But I was in a hurry to post the recipe..So i couldn’t do it.These awards were given to me by our dear blogger ASHKUKU..Thanks a ton dearie.I really felt elated and excited .I am honored and touched by ur awards..