Curry Leaves: In Indian kitchens, Curry leaves or kadi patta are a common sight that is often tossed into sizzling tadka for an amazing aroma. But beyond that distinct flavour and aroma, curry leaves do deserve a spot in every tempering.
In a video shared on Instagram by Akanksha Pandey, one of India’s Leading Gut and Chronic Disease Experts, you could find out the best way to reap the benefits of curry leaves.
Health Benefits Of Curry Leaves
Curry Leaves are super-rich in powerful antioxidants such as carbazole alkaloids, which combat oxidative stress and inflammation. Not only this, kadi patta is also rich in folic acid, beta-carotene, iron and vitamin C. This translates to the prevention of anaemia, improvement in immunity levels and control of blood sugar levels.
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Best Ways To Add Curry Leaves
You can heat 1-2 teaspoon of ghee/oil until shimmering. Now, add 8-10 fresh curry leaves so they start crackling, releasing aroma in 10-15 seconds. Pour over dal, vegetables or rasam. Pro tip: Add after hing or mustard seeds to avoid burning; leaves crisp up perfectly.
Ideally, you should use whole leaves for authentic crunch. They could be paired with garlic, cumin or dried chillies for balance.
You can even consume curry leaves by crushing a few of them with your fingers and adding some ghee. Consume this blend after meals to lower down your blood sugar levels.
Disclaimer: This content, including advice, provides general information only. It is not a substitute for a qualified medical opinion in any way. The methods and claims mentioned in this article should be considered as suggestions only; DNP India neither confirms nor denies them. Always consult a doctor before following any such suggestions/treatments/medications/diets.
