In what ways can curry leaves or sweet neem be used?

CurryLeaf Fruits.jpg
By M. Chang - M. Chang, Public Domain, Link

What is curry leaf?

Curry leaves are a popular spice in South India. Indian people use these
curry leaves the most in curries. These leaves can be dried and used as tea

This leaf has several health benefits. You can take curry leaves in
different ways for good health.

Commonly used as a spice, this leaf adds a special flavour to every dish. But there is more to it than the simple curry flavour. Packed with carbohydrates, fibre, calcium, phosphorus, iron, and vitamins C, A, B, and E, curry leaves help your heart function better, fight infection, and revitalize your hair and skin.

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

Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, which give this aromatic herb powerful health benefits.

Studies have shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbin, caryophyllene, muraanol, and alpha-pinene.

Mahanimbin Caryophyllene, murrayanol and alpha-pinene

Chewing raw curry leaves or drinking a cup of curry leaf tea daily can prevent weight gain and lower body cholesterol. It helps cleanse the body by removing harmful toxins from the body. It also helps burn unwanted fat, thus helping with weight loss.

Prevents hair loss – Kadi Patta has always been known to help prevent hair loss. It is very effective in treating damaged hair, adding bounce to frizzy hair, strengthening thinning hair shafts, and treating hair fall and dandruff.

Using – Add powder to buttermilk, or mix it with hot water or add a small portion to gravy/paratha etc as your daily cooking.


We need fresh, tender moringa leaves.

and discard the stalks and stems.

Wash them thoroughly with plenty of water or under the tap.

When the excess water comes out, spread it on a kitchen napkin/plate.

Let it marinate for a few hours until crisp. Now keep it in a ventilated place till it becomes crispy.

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

Avoid drying in direct sunlight, as this will affect the bright green colour of the leaves

You can also dry under the fan.

When the leaves become crisp, transfer them to a mason jar.

Make a fine powder.

Store it in an airtight container.

It stays fresh for 6 months at room temperature.

You can also use it in the fridge.

In the absence of sunlight or drying facilities, during the rainy season, - drain excess water, dry on a cloth under a fan for a few hours, and then spread on a microwave tray. Microwave it on high power, for 2-3 minutes until crisp, turning a few times between them at 30-second intervals.

Another way 

Simply drain excess water, and dry on a cloth under a fan. Then dry fry in a heavy-bottomed pan over low heat until crisp.

In the same process, moringa leaves can be used to prepare dried basil, dried oregano, dried coriander leaves, dried thyme, or any other such dried herb. When they are in season or when the supermarket doesn't sell small bunches of fresh herbs.

Post a Comment