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HOW TO MAKE CURRY LEAVES POWDER AT HOME

HOW TO MAKE CURRY LEAVES POWDER

Kadi patta or curry leaves are not only popular spices but they are packed with several health benefits too.  Ensure you take curry leaves in various forms for good health.

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.

Curry leaves are packed with plant compounds that may help promote overall health by providing powerful antioxidant protection.

Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits.

Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene

Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene

Chewing raw curry leaves or drinking a cup of curry leaves tea every day can prevent weight gain and reduce body cholesterol. It helps in cleansing the body by flushing out harmful toxins from the body. It also helps in burning unwanted fat, thus promoting weight loss.

Prevents greying of hair – Kadi patta has always been known to help in preventing greying of the hair. It is also very effective in treating damaged hair, adding bounce to limp hair, strengthening the shaft of thin hair, hair fall and treats dandruff. 

USES – add the powder to butter milk , or mix in warm water and consume Or add to a small portion to your daily cooking like gravies / parathas etc.

METHOD

We need fresh tender moringa leaves

Pluck the leaves and discard the stems and stalks .

Wash them thoroughly with enough water or under the tap .

Once excess water drains out , spread on a kitchen napkin / plate .

Sundry till it becomes crisp for few hours . Now keep it in a airy place till it becomes crisp .

It may take 1 or 2 days , depending on the weather .

Avoid drying in direct sunlight as it will affect the bright green colour of the leaves.

You can also dry it under the fan .

When the leaves become crisp transfer to the mixie jar .

Grind into fine powder .

Store it in an airtight container.

 It stays fresh for 6 months at room temperature.

You can also refrigerate and use  .

IN ABSENCE OF SUNLIGHT OR DRYING FACILITY , RAINY SEASON  – Just drain excess water , dry on a cloth under the fan for few hours,  then spread it in microwave tray. Microwave it on high power,  for 2-3 minutes  till crisp , keep turning them around a couple of times in between in agap of 30 seconds .

OR

Just drain excess water , dry on a cloth under the fan for a day . Then dry roast on a heavy bottom pan on low flame till crisp .

The same process can be used to prepare moringa leaves dried basil, dried oregano, dried coriander, dried thyme or any such dried herbs. It is a good way to preserve large packets of fresh herbs when in season or if the supermarket doesn’t sell small bunches of the fresh herb.

Curry leaves phulkas – https://maryzkitchen.com/curry-leaves-phulka-kadipatha-roti/

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