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| Curry Leaf instant powder |
Curry leaves can be added to your curries, vegetable stews and soups. We see that either us or our family members remove the curry leaves aside before eating just by habit. Instead of shredding the curry leaves by hand, use scissors to chop them finely and then add to your dishes or grind them along with tomatoes in sambar or rasam. You can use curry leaves by adding to chutneys, grinding along with tomato and tamarind while making sambar or by preparing delicious powders which can be just mixed with hot rice.
Anaemic conditions- Use about 2 tsp of this powder once in a day in your lunch time along with a balanced diet of carbs,proteins and fats.You can mix with rice with little gingelly oil or some melted ghee.Within two months you would see the positive change in the iron content in the body in the most natural way.Always take natural measures to cure this condition rather than taking a supplement.
The advantage of this recipe is we are drying the curry leaves in a microwave rather than the tedious process of sun drying. It is then sauteed with little oil to give a lovely aroma(compulsary to do this process ).
This powder tastes delicious when it is mixed with hot steamed rice. A little drizzle of melted ghee or some sesame oil on the rice will taste great and adds to the fat content to the meal.
carbs from rice
Curryleaves- fiber and vitamins
Pulses - proteins
ghee or fresh oil- fat
Overall a nutritious combo meal for the day.
You can sprinkle this powder to your regular veggie curries for that extra flavour and aroma.
Each place or state has some wonderful recipes to prepare curry leaf powder. Keep exploring so that taste differs each time you prepare the next batch.
People with anaemia should have a tsp of this powder every day with meals. You will see a remarkable improvement in iron content.
Curry leaf powder
• Wash and pat dry the curry leaves by wrapping in a cloth.
• Take a good quality microwave bowl and put a handful of the leaves and microwave for 2 to 3 minutes till they look dry and crisp.
• Continue doing all the leaves.
• Take a kadai and put some gingelly oil/ groundnut oil. Add the roasted curry leaves and sauté it till they become crisp and shiny.
• Cool and powder.
• Measure this quantity.
• If this comes to about 1 ½ cup, then take 1 cup of white split urad daal , ½ cup of chana daal , Byadagi /Kashmiri red chilli- about 10 (according to your spice level), hing(asafoetida) and salt to taste.
• Saute these daals with little oil till golden brown. Sauté the red chillies and hing too. Add salt.
• Cool all. Powder them finely.
• Add the powdered curry leaves to the daal mixture and pulse it in the mixer itself so that all are mixed well.
• Store this powder in an airtight box. Use within a month.