HEALTHY CURRY LEAVES THOKKU/PICKLE

Curry leaves, the quintessential aromatic ingredient used in South Indian, especially in Kongu regional kitchen have an array of health benefits and therapeutic properties.

It is indegenous to India, Sri lanka  and many South East Asian Countries. It is known as கடி பட்ட or Meetha Neem in Hindi, karuvaeppilau in Tamil, Karivempu in Malayalam, Karivepaaku in Telugu.

Curry leaves are a rich source of  Calcium, Iron and many other minerals. Apart from it, they are loaded with Vitamin A, Vitamin B, Vitamin C, Vitamin B2.

Benefits of Curry leaves:

For EYE health:

Curry leaves are rich in Carotenoids  contents of Vitamin A supports the health of Cornea. Vitamin A dificency can cause night blindness, vision loss and Cloud formation. The Rich content of Vitamin A present in Curry leaves treats cataract

Further it keeps Retina safe and protect against vision loss.

For HAIR:

Curry leaves are actively beneficial for abundant hair growth, cures dandruff and prevents premature graying of hair.

For SKIN:

The high Vitamin C contents and anti-oxideants present in Curry leaves maintains skin supple and young.

For LIVER:

Curryleaves protect the liver from various infections and strongly support liver health.

Curry leaves for Anaemia:

They are have an excellent quantity of iron treating Anaemia and they also contain adequate  folic acid to Absorbs iron by the cells.

For control cholesterol levels:

The antioxidants in the leaves lower the cholesterol levels and support heart health.

                               source  credit: google

How to make this Curry leaves Thokku/pickle?

Ingredients:

Curry leaves  one big bunch

Tamarind one Gooseberry size 

Red Chillies 4-5 pcs

Rock salt 3/4 tsp

Cold pressed Gingelly oil 50+15 ml

Mustard seeds 1/2 tsp

Dry roasted coriander powder 1 tsp

dry roasted Cumin seeds powder 1/2 tsp

Turmeric 1/2 tsp

Asafoetida 2 pinches 

Dry roasted Mustard seeds and fenugreek seeds powder 1/2 tsp

Jaggery powder 1 tsp