Curry Leaves

Large bunches of these small pointed aromatic leaves are sold fresh on the stem in many Asian stores around the world. They are difficult to find here in Spain, but can be purchased online. The dried version is easier to find everywhere, and even though they do not release the same flavour and aroma, you do get a very close and similar feel to the dish that you would achieve.

If you are in luck and can find the fresh curry leaves, the best way to store them is to remove them from the stems, store them in a Ziplock bag and freeze them. Use them directly from the freezer then.

Health Benefits of Curry Leaves

Curry leaves are known to be carminative in nature and thus, is highly effective against indigestion.

Kadi patta or curry leaves are a rich source of iron and folic acid. Interestingly, anaemia is not only about the lack of iron in your body but also about the body’s inability to absorb iron and use it. This is where folic acid comes into play.

Reduces congestion in the chest and nose – If you suffer from a wet cough, sinusitis or chest congestion, kadi patta is a very effective home remedy to relieve the symptoms. Packed with vitamin C, A and compounds such as kaempferol that is a very potent anti-inflammatory, decongestant and antioxidative agent, curry leaves can help loosen up and release congested mucous.

How You Can Use Curry Leaves

One of my favourite things to use in Indian cooking, they remind me of the aromas of the kitchen of South India, very commonly used in most traditional dishes such as lentils, chutneys and my favourite, most simple dish of all, curd rice, which is essentially just yoghurt with rice and a “tempering” of mustard seeds, red chilli and curry leaves to add the finishing flavour!

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