curry leaf- Murraya koenigii- கறிவேப்பிலை
Its leaves are used in many dishes in India and neighboring countries.
Description
The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, and their seeds are also edible.
The species name commemorates the botanist Johann König.
Uses
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb inSiddha and Ayurvedic medicine. They are believed to possess anti-diabetic properties.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in open flame or roasted it to a crunch and crushed it into a soured soup dish called Maju Krueng.
Fresh leaves from this tree are an indispensable ingredient in Indian cooking. The leaves are almost unknown in the West because they lose most of their flavour when dried. They have a distinct, spicy curry-like flavour and odour.
The tree prefers warm temperatures with full sun to partial shade. It highly ornamental and very successful as a potted specimen.
- Great for use in indian cuisine or other food dishes
- Distinctive spicy curry-like flavour and smell
- Spicy but not hot
- Leaves can be eaten raw for medicinal purposes.
- Fast-growing
Curry leaves aid in digestion.Now research has shown that it is very effective to treat diabetes.An enzyme called pancreatic alpha amylase which presents in the digestive system helps to break down the starch to simple sugar glucose. Curry leaves contain special compounds that inhibits this enzyme.
Drink curry leaves tea for beautiful hair
Actress Anna Friel drinks curry tea to do so, says it has benefited her
Talk about trying out different things in the name of vanity! The buzz is that actress Anna Friel has started drinking a tea made of curry leaves in order to preserve the natural colour of her hair. The 36-year-old did do after she felt sick on seeing some grey strands in her tresses. That promoted her to do some research on natural methods for preserving hair. She thus came upon the idea to have the unusual brew for her brunette locks. A site quoted her as saying, "I felt sick recently because I found one or two grey hair and I read that curry leaves help to maintain your hair colour, so I mix them with hot water and drink it as a tea."
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