Curry leaves or kadi patta (in Hindi) not only lends flavor to the food but has innumerable health benefits.
We all remove the curry leaves added in the food and do not eat them as the aroma from the leaves have already given the food the flavor and moreover it does not taste good on its own.
The curry leaves or karuveppilai (in Tamil) contain antioxidants and helps in controlling gastrointestinal problems, diabetes, cholesterol balance.
Besides it has good amount of nutrients like carbohydrates, fiber, calcium, iron, and minerals.
Also it is believed that eating curry leaves promotes hair growth and strengthens the hair. Now, after knowing all its qualities, who wouldn’t like to eat this amazing wonder herb that flavors the food and gives out a nice aroma.
Then, the best way to consume it is to use it in small quantities along with other ingredients to make a tasty dish like curry leaf chutney, or the curry leaf and spice powder.
The thought of making this occurred when I had loads of curry leaves supplied to me on a day, last week, through various sources, from DailyNinja, BigBasket, my house help (she brought this from the tree at her home).
I have imbibed this very good quality from my mother-in-law, not to waste any food as far as possible, use them resourcefully instead.
So the family was into eating curry leaves based food for next few days, curry leaf and coconut chutney, next I used them lavishly in the milagapodi that I freshly ground, also made a spicy powder with curry leaves and dals (lentils) and dry chillies (will share the recipe soon). Finally made this rice – mixed the curry leaf spicy powder with boiled rice and voila we had this tasty rice on a Sunday. The remaining powder can be stored and used again mixed with rice after few days.