Eat this Chutney for Healthy Hair. Since this Limbdi Chutney is prepared dry, it is versatile to carry while traveling and has long shelf life.
Kadi patta or curry leaves is a staple in Indian dishes.
Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality. Here are few health benefits of kadi patta.
I had the very healthy curry leaves plant until last winter and hope it sprouts back.
More benefits of curry leaves.
Helps keep anaemia at bay
Curry leaves are a rich source of iron and folic acid. Folic acid is mainly responsible for carrying and helping the body absorb iron, and since kadi patta is a rich source of both the compounds it is your one-stop natural remedy to beat anaemia.
Not only does kadi patta help lower the blood sugar levels, but also keeps in check for a few days after the administration of curry leaves. Curry leaves help your blood sugar levels by affecting the insulin activity of the body and reduces ones blood sugar levels. Also the type and amount of fiber contained within the leaves play a significant role in lowering blood sugar levels. So, if you suffer from diabetes, kadi patta is the best natural method to keeping your blood sugar levels in check.
Below is the step by step instructions for making Curry leaves chutney.
Chutney is a quintessential side dish in Indian cuisine that gives a pleasant jolt to your taste buds and scores big with almost all types of snacks and meals. The aromatic, tangy, savory and sweet taste of the chutney enhances the flavors and turns even a boring dish into a delicacy. Chutney can be prepared ahead of time, refrigerate or freeze and use as needed.
This chutney is know as Karivepaku Podi, prepared slightly different as well but you can always adjust as per your liking.
- Curry leaves 2-3 cups
- Oil 2 tablespoons
- Asafoetida 1/4 teaspoon optional
- Green chillies chopped 5
- Garlic 4-6 cloves
- White sesame seeds 1 tablespoon
- Crushed Peanut Mumphali or Dalia 1/4 cup
- Scraped coconut 1/4 cup
- Coriander cumin powder 1 tsp Dhaniya jeera powder
- Turmeric Haldi A pinch
- Salt to taste
- Heat oil in a non stick pan. Add asafoetida and green chillies and saute.
- Add turmeric, garlic and sauté for about a minute or so.
- Add white sesame seeds, peanut or daalia and curry leaves and sauté for 2-3 minutes.
- Add coconut, coriander cumin and salt and sauté for 6-8 minutes. Set aside to cool down to room temperature.
- Transfer into a mixer jar and grind to a coarse powder. Transfer into a serving bowl and serve. If you like chunky chutney then no need to grind but for that you have to use green chili garlic paste.
This chutney stays great at room temperature for couple of weeks or refrigerate for longer. I love to mix this chutney in my snacks or as a side with main menu.