|
|
How to Use Curry Leaves in the Kitchen
Curry leaves are an essential spice in Indian cuisine, known for their distinct aroma and flavour.
They enhance the taste of savoury dishes and are also valued for their medicinal benefits in home remedies.
You can use curry leaves whole for tempering or grind them into a powder for added flavour.
Additionally, curry leaves are beneficial for digestive health and can help with stomach-related issues like dyspepsia.
|
Recipes:
Crunchy Curry Leaf Puffed Rice Snack:
| Ingredients: |
| Curry leaves |
½ cup |
| Puffed rice |
2 cup |
| Salt |
As per taste |
| Cumin seeds |
½ t.spoon |
| Turmeric |
½ t.spoon |
| Rock sugar powder |
½ t.spoon |
| Red Chilli powder |
½ t.spoon |
| Oil |
3-4 t.spoon |
| Recipe: |
| Heat 1 teaspoon of oil in a pan and add curry leaves. |
| Fry until they turn crispy, then remove from the oil. |
| Divide them into two parts. Use one whole part and grind the other into a fine powder using a spoon or mixer. |
| In the same pan with the remaining oil, add cumin seeds and turmeric. |
| Next, add puffed rice, chilli powder, crushed curry leaf powder, rock sugar powder, and salt. |
| Stir on medium to low flame, ensuring the puffed rice doesn't burn. |
| Cook until the puffed rice turns crispy, then mix in the fried curry leaves. |
| This nutritious and flavourful snack is great for evenings, and between meals, and helps with low appetite or digestion issues. |
Curry Leaf-Peanut Chutney:
| Ingredients: |
| Curry leaves |
1 cup |
| Peanut roasted |
½ cup |
| Coconut desiccated |
2 t.spoon |
| Salt |
As per taste |
| Lemon juice |
1 t.spoon |
| Dried red chilli |
2-3 |
| Ginger grated |
2 t.spoon |
| Oil |
1 t.spoon |
| Recipe: |
| Heat oil in a pan and add curry leaves and ginger. Roast them well. |
| Add peanuts, red chillies, and coconut, then cook for 2 minutes. |
| Stir in salt and lemon juice, then turn off the heat. |
| Let the mixture cool for 5-7 minutes. |
| Blend into a smooth paste using a mixer-grinder. |
| Serve with rice, chapati, or idli for a flavourful and nutritious accompaniment. |
Digestive Curry Leaf & Mint Powder:
| Ingredients: |
| Curry leaves |
1 cup |
| Mint leaves |
1 cup |
| Black salt |
1 t.spoon (as per taste) |
| Black pepper powder |
1 t.spoon |
| Coriander seeds |
¼ cup |
| Cumin seeds |
¼ cup |
| Dried ginger |
1 t.spoon |
| Recipe: |
| Wash curry leaves and mint leaves, then shade-dry them for 4-5 days until fully dried. |
| Dry roast coriander and cumin seeds in a pan on a medium flame for 4-5 minutes until aromatic. |
| Add the dried curry leaves, mint leaves, roasted coriander and cumin seeds, salt, pepper, and ginger powder to a mixer jar. |
| Grind into a moderately coarse powder and strain using a coarse sieve to remove extra fibres. |
| Use this powder in buttermilk, curd, lassi, fruit chaat, cut vegetables, or even plain water to boost your appetite. |
| This appetizing and digestive powder helps with stomach upset, anorexia, vomiting, and dyspepsia. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
