SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.
  

PLANTAIN FLOWER AND RED BEAN STIR FRY

    Vazhappoo Thoran/Upperi is a simple Kerala Style stir-fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. This recipe, in addition to the Plantain Flower, has Red Bean in it. I have not seen anybody in the family cook this way and when I ate it at Shreedhareeyam Ayurvedic hospital, it was an all new combination for me.  They used to serve thorans like Vazhakoombu cooked along with Red Bean.  Raw Papaya cooked along with Green Gram etc.,
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). And we can find a combination of a Dhal/Bean & a vegetable cooked in the form of Thorans, Kootu, Erissery etc., in Kerala Cuisine. Vazhapoo when combined with Red Bean goes hand in hand in terms of colour, taste & texture.  It is a wonderful combination, equally nutritious and delicious.  Try this combo thoran in your Vishu Sadhya spread out this year.

For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


 For more Recipes FROM GODS OWN COUNTRY, Click here...

HOW TO MAKE  VAZHAKOOMBU & VANPAYAR THORAN - PLANTAIN & RED BEAN STIR FRY

PLANTAIN FLOWER AND RED BEAN STIR FRY

INGREDIENTS:

For Vazhakoombu & Chuvanna/Van Payar Thoran:

Plantain Flower/Banana Blossom - 1 Flower 
Red Bean - 1/4 Cup
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon 
Cumin Seeds - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut oil - 1 Tablespoon.

METHOD:

To soak & cook Red Bean:

• Clean, wash and soak Red Bean with ample of water overnight.
• Discard the water used for soaking.
• Pour about 3/4 - 1 cup of water to the soaked Red Bean.
• Pressure-cook the soaked Red Bean on a high flame for 3 Whistles and for 3-4 Whistles on a low flame.
• Switch off the flame and allow it to cool.      

For more details on How to cook Beans Lentils and Pulses, click here ...

To clean & cut Plantain Flower/Banana Bloassom:

• Meanwhile, clean the Banana Blossoms, finely chop them and soak it in acidic water. 
• Drain and squeeze out the excess water from finely chopped Banana Blossoms

For How to clean Plantain Flower/Banana Blossoms, Click here...

 

PLANTAIN FLOWER AND RED BEAN STIR FRY

For Plantain Flower & Red Bean Thoran: 

• Finely chop Shallots, Green Chillies & Garlic.
• Heat oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until Shallots turn translucent.
• Add in the Turmeric  Powder, Cumin Seeds and give a quick stir, fry this on a very low flame for few minutes.
• Now add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Once, the  Plantain Flower/Banana Blossom turns soft & cooked, add the cooked Red Bean along with grated Coconut and mix well.
• Cook for a while on a low flame.
• Vazhakoombu & Chuvanna Payar(Vanpayar) Thoran can be served as a side dish for Rice.

NOTES:

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.  
• Can substitute Red Bean with Green Grams too.  Cook accordingly.
  

 

HEALTH BENEFITS OF CURRY LEAVES

   Curry Leaves Tree is one common shrub found in an Indian household. As the name suggests, it is so synonymous to a Curry, an unavoidable add on when it comes to most of the Indian savoury dishes. Curry Leaves are widely used in Indian Cuisine. Along with a few other common plants, Curry Leaves tree is one shrub planted in a kitchen garden. Curry Leaves are colloquially called Karuveppilai in Tamil and Kariveppila in Malayalam which means Black/Curry Neem Leaves. Well, even I had a misinterpretation during my initial days in my -in-laws place. My MIL says it as Veppila(which means Neem Leaves) & I was wondering whether they were using Neem Leaves in cooking. Later to realize that it was a simple colloquial way of saying it so just leaving the Kari/Curry out of it. Thank God, I didn't use a handful of Neem Leaves to season a curry, in the pursuit of pleasing my MIL😅. 

   The reason for a Curry Leaf Tree in our house in Malaysia is my MIL. During one of her visits, she suggested we plant a Curry Leaf Tree & it is almost seven years, standing tall & loyal with avatar sized leaves. That's what one of our acquaintances said when she took some Curry Leaves from the plant. It has grown tall and has spread out wide branches. I have never since bought Curry Leaves from the market.  

   Curry Leaves holds numerous tales & proverbs proclaiming its therapeutic & culinary uses. No loyal Indian cook can say that he/she has completed their cooking scenes without a sprig of Curry Leaves. When I came across with this word - A sprig of Curry Leaves, I was awed by the word and was wondering whether it was Sprig/Spring. I was only 6 or 7 years old then. As a common practice, I went searching for the word in my dog-eared Longman English Pocket dictionary with a red colour cover. Well, I learned a new word that day.

 

 

CURRY LEAVES

    So many words and so many anecdotes do the dictionary hold that it was one thing I have used day in day out during my growing ages. I owned it as early as when I was three years old & the dictionary is still there at my home. But if somebody says it is a book, it would become a laughing stock because it has turned into a bunch of yellowed out of age pages - just pages. That is normally the condition of any book I use. Have to rescue it when I go home next time.

   Well coming back to Curry Leaves - the unique flavour & aroma of these leaves were valued by our ancestors and they easily incorporated it into our daily cooking as a quintessential seasoning or as a tempering. Some dishes even call Curry Leaves as the main ingredient like Curry Leaves Thogayal/Chutney, Curry Leaves Podi(Spice Powder), Curries like Kariveppilai Kuzhambu, Kariveppilai Sadham etc.,

 

   Curry Leaves as such can optimize the dish it is added into. Fresh ones impart a wonderful aroma & flavour. The wonderful aroma of fresh curry leaves in a glass of cold Buttermilk(Sambharam) is so welcoming & refreshing. Needless to say about the aroma it imparts in Neeragaram/Pazhayasadham.  It imparts a unique flavour when added into a dish fresh, boiled, fried or ground. Well, if you are living in a place where you cannot get Curry Leaves, you can store them in a ziplock bag in a freezer or dry it up in a shade and store it in airtight containers. It can also be dried & powdered and then used in Curries like Sambar, Rasams etc.,

   Curry Leaf is an exceptionally nutritious herb catering its benefits both as a herb and as a medicine. No Indian Curry is complete without a sprig of Curry Leaves in it & my Mom had her tricks to make us eat Curry Leaves. I grew up hearing that it is loaded with Iron and benefits hair growth, gets rid of Anaemia etc., & etc., And during my Postpartum along with Moringa Leaves, Curry Leaves were added into my daily diet. For building up strength, treating Anemia and also helps in secreting breast milk. The Leaves provide expectant mothers with necessary calcium, vitamins, zinc and iron. Calcium helps to strengthen the bones. Zinc plays a vital role in hair growth and skin health & Iron alleviates Anaemia. 

 

"CURRY LEAVES - THE CURE LEAF"

Names of Curry Leaves in other Languages:

Tamil - Kariveppilai

Malayalam- Kariveppila

Kannada - Karibevu / Baisoppu / Karibevina Soppu

Telugu - Karivepaku / Karepaku

Tulu - Bevudirae 

Hindi - Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga

Marathi - Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi

Gujarati - Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo

Bengali - Curry Patta / Barsanga / Kariphulli

Konkani - Karbapathi / Beva Palo

Oriya - Bhrusanga Patra / Barsan / Basango / Bhuraunga

Punjabi - Kadipatti / Curry Patta

Assamese - Narasingha Sinhalese - Karapincha

Bahasa Melayu - Daun Kari

 

CURRY LEAVES - NUTRITIONAL VALUE & USES

 

    Curry Leaf is an important seasoning herb in most of the Asian Cuisines. It is one tree which can be easily grown and maintained. A Curry Leaf Tree is one common shrub seen in most of the South Indian households. The leaves retain lots of Vitamins and Minerals. It can be used fresh or dried.

   Curry Leaf is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage. Curry Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B, C & E. It is a good source of dietary fibre too.

    

HEALTH BENEFITS OF CURRY LEAVES

HEALTH BENEFITS OF CURRY LEAVES

    Curry Leaves has been used as a Food & as a Natural Medicine for years. Apart from being a versatile Culinary Herb, Curry Leaves offer a wide range of Health Benefits too.

 

Treats Anemia:

    

    Curry Leaves are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb iron and helps in increasing the Red Blood Cell count. Curry Leaves is very helpful in treating and preventing Anemia and also believed to treat Sickle Cell disease.

 

Regulate Blood Sugar Levels:

 

    Curry Leaves helps to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the haemoglobin levels and overall protein content. Curry Leaves affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Curry Leaves are successful at reducing lipid and glucose levels and regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol and improves protection against cell damage.

 

Lowers Cholesterol: 

   

    Curry Leaves are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Curry Leaves in your daily meals. Alternatively, having fresh leaves on an empty stomach every day can also help in lowering cholesterol.

 

Aids Weight Loss:

 

    Curry Leaves can be effective in reducing and controlling weight gain. Vitamin B present in Curry Leaves helps with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Curry Leaves enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.  Ayurveda suggests having a ball of crushed curry leaves every morning in empty stomach with honey for weight loss along with a strict diet.

 

Treats Bacterial Infections:

      

    Curry Leaves are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus and E.Coli.

 

Aids Digestion & Treats Stomach Complaints:

 

    Antibiotic & Antibacterial Properties of Curry Leaves help to inhibit the growth of various pathogens & Vitamin B present in Curry Leaves helps with digestion. Curry Leaves can be used to treat stomach disorders, such as Constipation, Gastritis, Diarhhea and Ulcerative Colitis. Gently crush some Curry Leaves into a small berry sized ball & have it with Buttermilk. Consume this twice or thrice a day for relief from Diarrhoea.

 

Congestion & Cold:

   

    Ayurveda uses Curry Leaves as an effective home remedy to treat wet cough, sinusitis or chest congestion. It helps to loosen up and release congested mucous. Take a spoon of powdered curry leaves and honey. Make it a paste and eat this mixture twice a day to get relief from congestion.

 

Eye Health:

   

    Curry Leaves serves as a good source of Vitamin A and with its Antioxidant properties. Curry Leaves helps to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Curry Leaves may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

 

Preventing and Treating Cancer:

     

    Curry Leaves are rich source of Anti-oxidants.  Curry leaves contain compounds that have significant anticancer effects that suppress the development of cancer cells.

 

Relieves Morning Sickness:

 

    Curry Leaves helps to relieve the symptoms of Morning Sickness during pregnancy. Consumption of curry leaves help in the secretion of digestive enzymes, which provides ease from nausea, vomiting and morning sickness.

 

For Skin:

 

    Curry Leaves contains Protein & Minerals like Iron & Calcium which helps to protect skin cell damage. It also contains hydrating and detoxifying elements, which also boost the skin and hair. It can be successful in curing skin infections and sores. Curry Leaves are efficient in reducing pimple, acne and black marks.

 

Curry Leaves For Hair

 

    Curry Leaves are rich in Vitamins like A, B, E, C & minerals like Iron, Magnesium, Copper & Calcium, which strengthens and nourishes hair follicles from the roots. Curry Leaves protects hair against free radicals and keeps it clean and healthy. Curry Leaf is a medicinal herb which provides protection to the hair & scalp with its anti-oxidant, anti-microbial & anti-inflammatory properties.

Anti-Dandruff:

Regular use of Curry Leaves helps to remove dead hair follicles, which is one of the reasons behind dandruff.  A hair mask prepared with Curry Leaves,Yogurt/Curd & Fenugreek Seeds helps to remove dandruff, removes excess oil from the scalp, hydrates the hair roots and has potent antifungal properties.

Anti-bacterial:

Curry Leaf extracts have been proven to be very effective against certain bacterial strains. It helps to treat minor scalp infections as it has anti-bacterial & anti-inflammatory properties. Curry leaves are quite mild and hence it is also suitable for people who have scalp sensitivity.

Prevent Hair Fall - The protein and beta-carotene present in Curry Leaves help in increasing hair growth and reducing the hair fall. The Anti-oxidants, Proteins & Amino Acids present in Curry Leaves are also beneficial in moisturizing the scalp and strengthening the hair follicles.

 

Nourish Damaged Hair - Regular use of chemicals on hair and exposure to pollution may make the hair dull, dry and lifeless. Curry leaves help in restoring the moisture and also helps in strengthening the hair follicles.

 

Prevent Premature Greying - Hair greying is a natural phenomenon. Sometimes premature greying may occur due to genetic reasons, alcohol usage or due to stress. It can also be caused due to environmental conditions & chemical treatments. However, vitamin B in Curry Leaves helps in strengthening and nourishing the hair and also helps in delaying the hair greying process. Curry leaves prevent premature greying of hair by restoring the pigment melanin which is essential for the black colour of hair. It also acts as a protective agent against oxidative stress by free radicals which damage the scalp and hair.

For Dry Hair - Heat Coconut Oil with a few Curry Leaves in it. Boil it and then cool it down. This Oil provides deep conditioning to dry and dull hair. Keep this oil mixture applied on hair for half an hour and then shampoo as usual.

 

Natural Hair Conditioner - Applying a decoction made by boiling curry leaves in water may help in controlling the fizziness & dry hair. Use this decoction as a last rinse after shampooing and conditioning the hair. 

 

 

CULINARY USES OF CURRY LEAVES

 

CURRY LEAVES

 

 

• Fresh Curry Leaves are used as an ingredient in many Indian & South-east Asian dishes.  
• Whole or Chopped/Crushed Curry Leaves are added while tempering most of the Savoury dishes in Indian Cuisine.
• Curry Leaves while used as a tempering enhances the flavour of dishes like Sambar, Rasam, Poriyal/Thoran, Kootu, Pachadi etc.,
• Fresh Curry Leaves in dishes like Avial & Olan brings out its natural aroma & flavour in the dish.
• Tiffin items like Upma, Pongal, Sevai etc., tastes great when tempered with Curry Leaves.
• It is also added as a garnish in dishes like Raithas, Dhals, Curries and in Porridges like Neeragaram/Pazhangkanji, Ragi/Finger Millet Koozh etc.,
• Fresh Curry Leaves can be added into instant Dosa varieties like Gothumai/All-purpose Flour Dosai, Rava Dosai etc., 
• It can also be added while making Adai Dosai, Paniyarams etc., along with other seasonings.
• Deep-fried snacks/Fritters like Vadai, Pakodas, Bondas etc., tastes great when you add curry leaves into it. 
• Curry Leaves are used to make refreshing summer drinks and a traditional drink called 'Sambharam/Neer Mor/Chaas'.
• Fresh Curry Leaves are used to make Chutneys, Chammanthi & Thogayals. 
• Kariveppilai Sadham is one rice dish which uses Curry Leaves to flavour the rice. 
• Curry Leaves can also be used to make spice powders like Karuveppilai Podi, which can be mixed with rice and eaten. Add a drizzle of Ghee/Gingelly oil to enhance the flavour.
• Fresh Curry Leaf is one main ingredient in a curry called Kariveppilai Kuzhambu or make Karuveppilai Thuvaiyal.
  
• Can make a flavourful South Indian style Seafood dish with Prawns called Karuveppilai Eral.
• Deep-fried Curry Leaves add a wonderful flavour to snacks like South Indian Mixture, Kara Boondhi etc.,

 

For more Recipes & Dishes with CURRY LEAVES, Click here...

 

 

HOW TO STORE CURRY LEAVES

 

Storing Curry Leaves in Water @ room temperature:

 

• Wash the Curry Leaves along with the stalk through running water.
• Do not remove the leaves from the stalk.
• Discard any old, wilted, blackened/yellowed leaves.
• Fill a small Vase/Glass bottle with water(about1/3).
• Insert the Curry Leaves Stalks to the Vase/Bottle filled with water.
• Change the water periodically or when the colour of the water changes.
• Cover the bottle/Vase with an empty plastic cover/cling wrap(Optional).
• If stored properly, Curry Leaves can last in room temperature for a few days.

 

Storing Curry Leaves in the refrigerator:

 

• Remove the stalks of the Curry Leaves.
• Discard any old, wilted, blackened/yellowed leaves.
• Wash the leaves through running water.
• Line it up on a clean kitchen towel and allow it to dry.
• The idea is to remove the moisture from the leaves.
• Line up the container(used for storing) with a paper towel.
• Spread the fresh Curry Leaves in it.
• Cover the leaves with another paper towel.
• Cover the container and leave it in the refrigerator. 
• Refrigerated Curry Leaves stay longer this way.

 

Storing Curry Leaves in the Freezer:

 

• Remove the stalks of the Curry Leaves.
• Discard any old, wilted, blackened/yellowed leaves.
• Wash the leaves through running water.
• Line it up on a clean kitchen towel and allow it to dry.
• The idea is to remove the moisture from the leaves.
• Can Freeze the Curry Leaves and store it in a Ziploc Bag.
• Can use these Curry Leaves directly while making 'Sambharam/Neer Mor/Chaas' or while making Neeragaram/Pazhankanji, Ragi Koozh
• Alternatively can thaw the Curry Leaves, squeeze out excess water and use accordingly.
• Curry Leaves when left in the freezer stays good for more than a month. 

 

Drying the Curry Leaves:

 

• Dry the Curry Leaves under direct sunlight/under shade until the leaves are dry.
• It may take a few days for this purpose.
• This method suits the people living in suitable weather condition.
• Alternatively can dry the leaves in an Oven.
• Place the leaves in 1 - 2 layers in a shallow oven-safe pan. 
• Adjust the heat setting of the oven to low 170°F /80 °C.
• Bake it for 30 minutes to an hour.
• Adjust the timing as per your oven settings.
• Do not allow the leaves to brown. 
• Store it in an airtight container.

 

 

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DISCLAIMER: Please remember these treatments options are meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.