CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Curry leaves, also known as kadi patta in Hindi, are a common ingredient in Indian cuisine. These aromatic leaves come from the curry tree (Murraya koenigii) and are native to India.
They are highly valued for their distinctive flavor and aroma, which adds depth to various
dishes. Apart from their culinary uses, curry leaves are also known for their potential health benefits. They are rich in vitamins, minerals, and antioxidants, making them a popular choice in traditional medicine systems like Ayurveda. Additionally, curry leaves are believed to have anti-inflammatory, antimicrobial, and digestive properties. In Indian cooking, they are often tempered in hot oil to release their flavor before being added to curries, soups, rice dishes,
and chutneys.
What are curry leaves?
Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves derived from the curry tree, native to India and other parts of Asia. They are widely used in Indian cuisine for their distinctive flavor and aroma.
How do they help us in day-to-day life & healthcare?
Besides enhancing the taste of dishes, curry leaves offer several benefits in day-to-day life:
Nutritional Value: Curry leaves are rich in vitamins A, B, C, and E, as well as minerals like calcium, iron, and phosphorus, providing essential nutrients for overall health.
Digestive Health: They aid digestion by promoting the secretion of digestive enzymes. Consuming curry leaves regularly can help prevent indigestion and constipation.
Hair Care: Curry leaves are believed to be beneficial for hair health. They are often used in
hair oils and hair masks to reduce hair fall, strengthen the hair roots, and prevent premature graying.
Diabetes Management: Some studies suggest that curry leaves may help in regulating blood sugar levels, making them beneficial for people with diabetes.
Weight Management: Curry leaves are low in calories and high in fiber, making them a healthy addition to weight loss diets. The fiber content promotes a feeling of fullness, preventing overeating.
Cholesterol Control: Compounds found in curry leaves may help lower bad cholesterol levels, promoting heart health and reducing the risk of heart diseases.
Anti-inflammatory Properties: Curry leaves contain antioxidants and have anti-inflammatory properties, which can help the body fight oxidative stress and inflammation.
Skin Care: When applied topically, curry leaves can help in treating various skin conditions, thanks to their antibacterial and antifungal properties.
Eye Health: Curry leaves contain vitamin A, which is essential for maintaining good eyesight and preventing eye-related disorders.
How can curry leaves offer taste and flavors in our Indian dishes
Curry leaves are a quintessential ingredient in Indian cuisine, valued for the unique taste and aroma they impart to dishes. Here’s how they contribute to the flavor profile of Indian dishes:
Aromatic Essence: Curry leaves have a strong, aromatic flavor that is released when they are heated in oil. This process, known as tempering or tadka, helps in infusing the oil with the essence of the leaves. The aromatic essence enhances the overall fragrance of the dish.
Subtle Bitterness: Curry leaves have a slightly bitter taste, which, when used in moderation,
adds a subtle depth to the flavor profile of the dish. This bitterness balances the other flavors in the dish, creating a harmonious taste.
Notes: The leaves also contribute earthy notes to the dish, making it feel grounded and
authentic. This earthiness is particularly important in traditional Indian recipes, where the combination of spices and natural flavors is crucial.
Enhancing Other Flavors: Curry leaves have the remarkable ability to enhance the flavors of other ingredients used in the dish. They complement spices like mustard seeds, cumin, and fenugreek exceptionally well, creating a well-rounded and flavorful taste.
Freshness: Fresh curry leaves have a vibrant green color and a fresh, citrusy aroma. Adding them to dishes imparts a sense of freshness, especially in curries and soups, making the overall culinary experience more delightful.
Versatility: Curry leaves are versatile and can be used in various dishes, including curries, soups, chutneys, and rice dishes. They adapt to different flavor profiles, making them a valuable ingredient in both vegetarian and non-vegetarian cuisines.
Recipes using Curry Leaves
CURRY LEAVES RICE (KARIVEPAKU ANNAM)
Ingredients:
- 1 cup cooked rice
- 1/2 cup fresh curry leaves
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (black gram)
- 1 teaspoon chana dal (split chickpeas)
- 2-3 dry red chilies, broken
- A pinch of asafoetida (hing) Salt to taste
Instructions:
- Heat oil in a pan on medium Add mustard seeds and let them splutter.
- Add urad dal, chana dal, dry red chilies, and
- Fry until the dals turn golden Add fresh curry leaves and sauté until they become crisp.
- Add the cooked rice and Mix well, ensuring the rice is coated with the tempering.
- Remove from heat and serve You can garnish with roasted cashews or peanuts if desired.
CURRY LEAVES CHUTNEY (KARIVEPAKU PACHADI)
Ingredients:
- 1 cup fresh curry leaves 1/2 cup grated coconut
- 2-3 green chilies
- 1 small onion, chopped 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (black gram) A pinch of asafoetida (hing)
- Salt to taste Water, as needed
Instructions:
- Heat oil in a pan and add mustard When they splutter, add urad dal and asafoetida.
- Fry until the dal turns golden Add chopped onion, green chilies, and curry leaves.
- Sauté until the curry leaves wilt and the onions become Add grated coconut and sauté for a couple of minutes.
- Remove from heat and let it cool.Grind the sautéed mixture into a smooth paste, adding water as needed to achieve the desired
- Add salt to taste and blend once Serve this flavorful curry leaves chutney with dosa, idli, or rice.
CURRY LEAF CHICKEN CURRY
Ingredients:
- 500g chicken, cleaned and cut into pieces
- 2 cups fresh curry leaves, washed and dried
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 3-4 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Temper the Spices: Heat oil in a pan over medium Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn golden brown.Add Aromatics: Add ginger- garlic paste and sauté until the raw smell disappears. Add chopped tomatoes and green
- Cook until the tomatoes are soft and the oil starts to separate. Add Spice Powders: Add turmeric powder, red chili powder, coriander powder, and
- Mix well and cook the masala until it releases oil from the sides of the Cook the Chicken: Add the chicken pieces to the masala.
- Coat the chicken evenly with the spices. Cover and cook on low-medium heat until the chicken is tender and fully Stir occasionally to prevent sticking.
- Add Curry Leaves: Once the chicken is cooked, add fresh curry leaves to the Let them simmer in the curry for a couple of minutes to infuse their flavor.
- Finish with Garam Masala: Sprinkle garam masala powder over the curry and give it a final Adjust salt and spice levels according to your taste. Garnish and Serve: Garnish the curry with chopped fresh coriander leaves. Serve hot with rice, roti (Indian flatbread), or naan.
CURRY LEAF RASAM
Ingredients
- 1/2 cup fresh curry leaves
- 1 small tomato, chopped
- 1/2 cup tamarind pulp
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
- Grind the curry leaves, black pepper, and cumin seeds into a fine paste.
- In a pot, add the tamarind pulp, chopped tomato, turmeric powder, and salt. Bring to a boil.
- Add the ground paste and simmer for a few minutes.
- Serve hot as a soup.
CURRY LEAF TEA
Ingredients
- 10-12 fresh curry leaves
- 1 cup water
- 1 teaspoon honey (optional)
- A slice of ginger (optional)
Instructions
- Boil the water and add the curry leaves (and ginger, if using).
- Let it simmer for a few minutes.
- Strain into a cup, add honey if desired, and enjoy a soothing cup of curry leaf tea.
CURRY LEAF FISH CURRY
Ingredients
- 500g fish fillets
- 1/2 cup fresh curry leaves
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Cooking oil
Instructions
- Heat oil in a pan, add cumin seeds.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and cook for a few minutes.
- Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and curry leaves. Sauté until the tomatoes are soft.
- Add fish fillets and cook until they are done.
- Serve hot with steamed rice.
CURRY LEAF YOGURT DIP
Ingredients
- 1 cup fresh curry leaves
- 1 cup yogurt
- 1/2 teaspoon cumin seeds
- 2 cloves of garlic
- Salt to taste
Instructions
- Heat a pan, add cumin seeds and curry leaves. Sauté until the leaves turn crispy.
- Allow the mixture to cool, then blend it with yogurt, garlic, and salt until smooth.
- Serve as a dip with chips or fresh vegetables.
CURRY LEAF LEMONADE
Ingredients
- 1/2 cup fresh curry leaves
- Juice of 2 lemons
- 4 cups water
- 1/4 cup sugar or honey
- Ice cubes
Instructions
- Boil 2 cups of water and add curry leaves. Let it steep for 15-20 minutes, then strain and let it cool.
- In a pitcher, combine the curry leaf-infused water, lemon juice, sugar or honey, and remaining water.
- Stir well, add ice cubes, and serve as a refreshing drink.
CURRY LEAF AND TOMATO CHUTNEY
Ingredients
- 1 cup fresh curry leaves
- 2 large tomatoes, chopped
- 2 cloves of garlic
- 2-3 dried red chilies (adjust to your spice preference)
- 1 tablespoon cooking oil
- Salt to taste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 1/2 teaspoon cumin seeds
Instructions
- Heat oil in a pan and add mustard seeds, urad dal, and cumin seeds. Sauté until they start to splutter.
- Add dried red chilies, garlic, and curry leaves. Sauté for a few minutes until the curry leaves become crispy.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Allow the mixture to cool and then blend it into a smooth chutney. You can add a little water if needed.
- Season with salt to taste.
- Serve this curry leaf and tomato chutney as a side with dosa, idli, or rice.
Conclusion
In conclusion, curry leaves are not just a seasoning in Indian cuisine; they are a testament to the rich tapestry of flavors and aromas that define the country’s culinary heritage. Their
aromatic essence, bitter undertones, and earthy notes make them a cherished ingredient in various dishes, from spicy curries to subtle chutneys. Beyond their culinary value, curry
leaves offer a multitude of health benefits, ranging from aiding digestion to potentially
regulating blood sugar levels.These vibrant green leaves are more than just an ingredient; they represent tradition, health, and the artistry of Indian cooking. As they continue to infuse their unique essence into dishes around the world, curry leaves stand as a testament to the enduring appeal of authentic, flavorful cuisine.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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