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Curry Leaves: An Underrated Herb

curry leaves : underrated herbs

Lockdown has affected people tremendously, both in a good and a bad way. For everyone staying at their home with their families, it has been a time to experiment and spend time with their loved ones. But since there is a shortage of fruits and vegetables in a lot of areas, we don’t focus on the nutritional content in our diet. Although, we try to make the best use of available resources.

Get those Curry leaves out of your Backyard

A sedentary lifestyle has taken over the world as we are supposed to stay at home and not everyone has the motivation to workout at home but we can have a good diet to keep our gut health at par. In this article, we’re going to tell you about a very simple way of using curry leaves from your backyard to keep ourselves healthy. Curry leaves have been a part of the south Indian cuisine since time immemorial and even a part of Indian cuisine more or less. The aromatic leaves, which retain their flavor and other qualities even after drying, are slightly bitter, acrid, cooling, weakly acidic in tastes, and are considered as a tonic, anthelmintic, analgesic, digestive, appetizing and are widely used in Indian cookery for flavoring foodstuffs. Some of us remove it after getting the flavor out of it and not consume it entirely. But it has a lot of medicinal uses.

Curry Leaves – Rich source of Nutrients

 They are rich in numerous minerals and trace elements like calcium, iron, zinc, copper as well as vitamins like vitamin A, B2, B5, B6, B7, B9, C. According to studies, curry leaves also affect diabetes patients, minerals found in them help in maintaining normoglycemia by activating beta cells which are responsible for the production of insulin. The curry leaves also have anti-cancer properties. Studies have shown that their extract can cause cell death of breast cancer cells by decreasing cell viability and altering the growth kinetics of the cells. It also reduces the overall oxidative damage in the body. It is a rich source of antioxidants like beta carotene (7663mcg/100gm). In fact, for people suffering from uneasiness, diarrhea, bloating, nausea and other digestive issues, the juice of curry leaves in the morning is an ancient remedy. Curry leaves may not be so high in some nutrients but the availability of the nutrients is very high, that is, high bioavailability of nutrients in curry leaves makes it a good and quick source of all the nutrients present in it. It has a good effect on heart health and also has some hepatoprotective effect.

image credit: wildturmeric.net

Curry Leaves has pharmacological effects

Other pharmacological effects include cholesterol-reducing activity, antiulcer activity, antibacterial activity, anti-oxidative property, phagocytic activity, and even antidiarrheal activity. In some studies, patients with Alzheimer’s disease and dementia can also be helped with curry leaves’ extract as it is beneficial for improving the cognitive function by an increased protective antioxidant level. Apart from this, curry leaves can also boost weight loss by increasing the metabolism rate and it is good for the skin as well as the hair. It helps in detoxification of the body. Now let’s get to the recipe that can directly increase the consumption of this underrated herb.

CURRY LEAVES CHUTNEY

CURRY LEAVES CHUTNEY
image credit : ruchikrandhap.com

INGREDIENTS:

  • 100g Curry leaves
  • 50g coriander
  • 20g mint leaves
  • 10g green chilies
  • 1tbsp curd
  • amchur/lemon
  • salt to taste

METHOD:

  1. Wash the leaves and leave it in water for 10 minutes.
  2. Add all the ingredients in the grinder.
  3. Grind till the consistency is achieved and add water if needed.
  4. Serve with sandwiches, paneer tikka, kebabs, etc.

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