MURUNGAI KEERAI/MORINGA LEAVES KOOTU

     Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is exceptionally nutritious tree catering its benefits both as a vegetable and as a medicine.
      Moringa Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B & C.  It is a good source of dietary fibre too.
      Most of the parts of the Moringa/Drumstick Tree are used either for cooking or as a medicine.
It is used as

• Food 
• Medicine
• Water Purifier
• Cattle Fodder
• Fertiliser
• Natural pesticide
• Fuelwood and other uses

        Though a variety of recipes can be prepared from the Moringa Leaves, this is a simple recipe prepared with Murungai Keerai/Moringa Leaves and Bengal Gram Dhal, commonly called as Kootu in South India. A combination of a Dhal and vegetable/greens, tempered with mild spices. I usually add some grated coconut to the Kootu Recipe. Sometimes I grind the grated coconut with Garlic, Green Chillies and Cumin seeds and add it to the Kootu Recipe.

Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

INGREDIENTS :

Moringa Leaves /Murungai Keerai - 1 Cup
Bengal Gram Dhal  - 1/2 Cup
Ginger - A Small Piece (Optional)
Asafoetida - A pinch.
Turmeric Powder - 1Teaspoon
Oil - 1 Teaspoon

To Temper and Sauté :

Oil  - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Cumin Seeds - A Pinch
Dry Red Chillies - 2 No's.
Curry Leaves - 1 Sprig
Onion - 1/2 No.
Garlic - 1 Clove (optional)
Green Chillies - 2-3 Nos.
Coconut - 3 Tablespoons

METHOD:

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

• Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure-cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 2 Whistles on a low flame. 
• The Dhal should be well cooked.
• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Add the Moringa Leaves to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for few minutes until the Moringa Leaves are cooked.
• Do not overcook the Moringa Leaves (they may turn black).
• Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Add Cumin seeds and give a quick stir.
• Immediately add finely chopped Onions, Garlic and Green Chillies to the above and sauté until onions turn translucent.
• Add grated Coconut to the above and give a quick stir.
• Fry this for a while on a very low flame.
• Add cooked Bengal Gram Dhal and Moringa Leaves to the tempering and mix well.
• Adjust the consistency of the Murngai Keerai/Moringa Leaves Kootu to your preference.

NOTES :

• This is a slightly dry version of Kootu, so I have not added much water while cooking the Moringa Leaves Kootu.
• And I temper and saute them in the above method.
• If you want a slightly mushy Kootu, You can cook Dhal for two/three more whistles.
• And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
• For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
• Add this to the cooked Bengal Gram Dhal and Moringa Leaves with 1/2 cup of water and mix well.
• Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
• Can add any other Indian Green varieties and prepare the same Kootu.
• Can substitute Bengal Gram Dhal with Moong Dhal/Tuvar Dhal too.

HEALTH BENEFITS :

• Drumstick/Moringa leaves are rich in vitamin A and thus benefits Eyes.
• It is a good source of Calcium and thus facilitates healthy bones.
• It has a cooling, calming effect on our system,
• It is diuretic and reduces bile secretion and stops indigestion.
• Drumstick/Moringa leaves thus increase the Appetite.
• Vitamin B in this Drumstick assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
• Vitamin B also stimulates the Nervous System.
• Drumstick/Moringa leaves prevent Anemia.
• It also helps in preventing Heart Diseases.
• Vitamin C boosts the Immune System.
• It also acts as a detoxifying agent.
• Drumstick/Moringa leaves are extremely popular for reducing high blood pressure and bad cholesterol. 
• Drumstick/Moringa leaves control the Sugar level in diabetic patients.
• The fibre and the minerals in Drumstick/Moringa leaves support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
• In Ayurveda, it is also known to prevent premature greying and improve hair growth.
• It helps to treat Acne.
• It is also beneficial in the treating Asthma.
• Helps to treat Arthritis.
• Drumstick/Moringa leaves increases Breast Milk Secretion.

______________________________________________________________

*DISCLAIMER:

      Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice on any matter related to your health. This is for information purposes only.
 

AMMA'S MURINGA CHEEREM PARIPPUM

      This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most.  I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.

    Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.  

AMMA'S MURINGA CHEEREM PARIPPUM

     Just cook the Dhal, add any preferred Greens/keerai.  Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one.  This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more RECIPES WITH MORINGA LEAVES, Click here...

HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY

AMMA'S MURINGA CHEEREM PARIPPUM

 INGREDIENTS:

To Cook Dhal:

Tuvar Dhal - 1/3 Cup
Tomato - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Coriander Powder - 1/2 Teaspoon
Ghee/Oil - 1/2 Teaspoon
Water - 11/4 Cup
Coconut Oil - 2-3 Teaspoons
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig

 

METHOD:

To Cook Dhal:

• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
• Discard the water used for soaking the Dhal.
• Transfer the Tuvar Dhal into the Pressure cooker.
• Cut Tomato into small pieces and add it into the Tuver Dhal.
  
• Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the pressure to release.

AMMA'S MURINGA CHEEREM PARIPPUM

For Muringa Cheerem Parippum:

• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
  
• Once the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
  
• Cook until the Moringa Leaves turn soft and cooked.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Add water if necessary at this stage.
• Heat oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
• Serve Muringa Cheerem Pariuppum  hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
  

AMMA'S MURINGA CHEEREM PARIPPUM

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Moringa Leaves with any other Greens too.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
• This is a slightly thick Curry, adjust the consistency to suit your preference.
  

 

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.

 

 

 ______________________________________________________________________

 

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.