Tuesday, 28 July 2015


An elaborate study about the health benefits of curry leaves is necessary before we are getting ready to make curry leaves chutney.
Curry leaves are one of the common important seasoning ingredients of Kongu Foods. They are added to almost in each and every dish to enhance its taste and flavor. Whenever we see this leaf in our food, we simply throw it away. Do you ever analyse yourselves why our moms even our ancestors used to add this leaf to every preparation?
It is because these curry leaves are packed with numerous nutrients and enormous health benefits as follows:
Curry leaves are the rich source of iron and folic acid. Anaemia is not only about the lack of iron in our body but also the inability of the absorption of iron and use it. This is where the folic acid comes into play. Folic acid is doing the excellent service of absorption of iron. Both the components are loaded in curry leaves. Hence it is a natural one-stop remedy to beat anaemia.

2. Since it contains kaempferol, a potential antioxidant combined with vitamin A and C. It not only protects our liver but also stimulates its efficiency to work properly.

3. It maintains blood sugar levels. It plays a significant role in controlling blood sugar when one handful of fresh curry leaves consumed in the empty stomach daily in the morning is the best trick as well.

4. Since it is packed with antioxidants, increase the amount of good cholesterol and protects us from heart disease and atherosclerosis.

5. It can reduce the side effects of radiotherapy and chemotherapy. It not only protects the body chromosomes from damage but also protects the bone marrow. It halts the production of free radicals in the body and protects the body from cancer.

6. It accelerates the hair growth and prevents the premature greying of hair.

7. It has fibrous contents and of carminative nature. It helps in digestion and it has a mild laxative property.

8. Since it possesses the antibacterial and anti-inflammatory properties, it combats with an upset stomach.
                                                                                                                                        Source: google

How to prepare curry leaves chutney?


Fresh curry leaves one bunch
Shallots one tablespoon finely chopped
Red chillies four
Jaggery one piece
Tamarind a small piece
garlic pulses three
Salt as needed
fried gram one tablespoon
Asafoetida half pinch.
Cooking oil one tablespoon

The procedure with images:

Heat the dry pan with oil.
Add red chillies, shallots, garlic, tamarind respectively.
Then add curry leaves and saute a while.
Add fried gram,  jaggery and salt.
Allow them to cool.
Grind them with little water into a thick green paste.
This dish goes well with idlies, dosais,oothappams, paniyarams and appam. It tastes yummy when it is mixed with hot steamed rice and one spoon ghee.
We assure that next time we see the curry leaves in our plate,  we won't throw away but eat them. We will have these wonderful and medicinal leaves in the form various dishes regularly, either in an indirect way or in a direct way twice in a week.
Trust and try.....:)

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