Karabevu/Curry Leaves Chutney Pudi
Ingredients
Curry Leaves : 1Cup
Dried Red Chillies : 10
Coriander seeds : 1tsp
Jeera : 1tsp
Garlic : 5slice
Tamarind : 1 lemon sized
Refined Oil : 2tsp
Salt to taste
Method
- First dry roast curry Leaves on a low flame in a kKadai till it becomes crisp ,then set aside.
- Then heat 1tsp oil and fry red chillies until lightly browned, then set side.
- Now heat another 1tsp oil & fry coriander seeds, jeera, garlic on a low flame until lightly browned.
- Grind all the ingredients together with tamarind & salt to a fine powder.
- Store in a air-tight container.
Tasty........................... and nutritious powder for hair growth.
Some Facts about Curry Leaves:
Appearance: Small, green leaves.
Flavour/Aroma : Musky nutty and lemon.
It has been used in ayurvedic and unani prescriptions. Besides its medicinal value,leaves are packed with minerals, vitamins A and B,
and rich sources of carbohydrates, proteins, amino acids, alkloids. Its bark are acrid, cooling, alexcteric, anathematic and
analgesic and they cure piles, allay heat of the body and are
useful in leucoderma and blood disorders, according to scientists
at the horticulture division of the University of Agricultural
Sciences (UAS), Dharward.
Fresh leaves yield a volatile oil on steam distillation, which is
used as fixative for heavy type perfumes.
