CURRY PATTA GUN POWDER

Curry leaves have got many medicinal values.  Hence it is always better to eat them along with the food and think before throwing it out in the dustbin.  I tried curry leaves idli, dhokla and the gun powder recently and was awesome.  

My friend was saying that she loved the curry patta  gun powder than the normal gun pwoder (milagai podi ) we make. 

It is a good source of vitamin A, calcium and folic acid.  few importance of curry leaves is given  below the recipe and am sure after reading that you will definitely not throw the curry leaves from the food.

My way of incorporating the same in the food is I always grind it wherever it is possible.  I have already posted curry leaves kuzhambu recipe and the curry leaves kuzhambu rice.  Here is another version of rice with the  curry patta gun powder.  

One of my friend gave me a lot of curry leaves which she grows in their farm hence I thought of trying all these recipes and was successful.  I am sharing with you all the recipe because it is not only awesome but has several health benefits.

curry leaves gun powder

Let us look at the recipe now:

Ingredients:

1 cup tightly packed curry leaves.

1/2 cup urid dal

10-15 kashmiri chilli (adjust according to your requirement)

2 tbsp chana dal

1 tbsp white sesame seeds

a generous pinch of hing powder

1/2 tsp oil

salt

Method:

Wash and pat dry the curry leaves and keep it under the fan so that the moist is fully dried up.  dry roast them in a kadai, keep aside.  dry roast or can add 1/4 tsp oil and roast the urid dal and chana dal separately,   keep aside.   in the same kadai, add the balance oil and fry the chilli (break into small pieces).  dry roast the white seasame seeds and hing powder.

Allow to cool.  In a mixer, powder the chilli, then add the chana dal, urid dal and grind till the dal is broken down into small pieces.  add the curry leaves and grind them to the gun powder  consistency.  add the sesame seeds, salt  and pulse it for a minute.  remove from the container.  Keep it for 10 minutes and then store it in airtight container.  serve with sesame oil.

Few benefits:

Curry leaf is a good source of vitamin A, calcium and folic acid. Its richness in vitamin A and antioxidants may help explain its use in preventing early development of cataract. Being a fairly good source of folic acid, the leaves can also help in absorption of iron. Other proposed benefits include boost in circulation and anti-inflammation. It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too.