NUTRITIONAL CURRY LEAVES TAMARIND GRAVY

Curry leaves are packed with fiber, calcium, phosphorous iron, magnesium, copper and minerals. It also contains various important vitamins A, Vitamin B, Vitamin E, Vitamin C, nicotinic acid and antioxidants, amino acids and flavonoids.. Most of us throw the leaves away while eating our curries, gravies, soup, and vegetable porials and kuzhambus. 

Curry leaves are good for eyesight since it contains high amounts of vitamin A. They stop diarrhea.
It fights against cancer. It is good for healthy hair growth. It supports liver protection.
It lowers cholesterol. It cures gastrointestinal defects. Scientists prove that curry leaves are radioprotective and chemoprotective.

It is scientifically termed as Murraya Koenigil.  We use in cooking for its unique flavor and taste.

They are used in herbal medicine. also.

We are going to make curry leaves tamarind gravy that is being stored in dry glass jars for one week.



Ingredients:

Curry leaves tightly packed in Three cups
Tamarind one gooseberry size
Jaggery one piece
Coriander powder one tablespoon
Cumin seeds one spoon
Red chilly powder one spoon
Turmeric powder one spoon
Shredded  coconut two tablespoons
Garlic four
Ginger one piece peeled off
Fried gram one spoon
Asafoetida one pinch
Fenugreek seeds roasted powder half spoon
Shallots one cup
Red chilly two
Curry leaves 10 to temper
Mustard seeds one spoon
Coriander leaves half cup chopped
Roasted poppy seeds one spoon
One tomato
Sesame oil cold pressed half cup


Procedure:

Blend the coriander powder, poppy seeds, cumin seeds, ginger, garlic, fried gram, shredded coconut tamarind, and water required to make a gravy texture.
Blend the fresh curry leaves with water to a smooth paste.
Heat the sesame oil over a medium flame.
Add mustard seeds to pop up.
Add shallots, curry leaves and red chilies.
Saute for a while.
Add turmeric, red chilly powder, asafoetida and fenugreek powder in a low flame.
Saute well and add tomato cubes.
Cook until tomato got mushy.
Add the masala we blend.
Saute for a while. add curry leaves paste.
Add one cup of water.
Add salt.
Allow boiling for five minutes in a medium heat.
Once the oil separates and oozes out all over the sides of the gravy, switch off the flame.
Transfer the gravy to a serving bowl.
Nutritious curry leaves tamarind gravy is good for health.
Have it with hot steamed rice with ghee.














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