Curry leaves are loaded with potential for use in food and medicine. The next time you see it floating in your dal, just chew it and enjoy the benefits.
I am one of those who always recommend a garden patch or a green balcony spot around the house. The cook that I am, I may even say make it only beds or pots of tulsi and kadipatta! Cleaner air, lesser insects and a mild appealing fragrance are all yours to enjoy. The kadipatta or meetha neem or curry leaves plant, for that matter, is easy to maintain; just water it daily and enjoy fresh leaves whenever you need them.
Our cook of many years is a grand old lady from Andhra, who is still emphatic about using only tender fresh kadipatta in dal and sambhar. No stale leaves will do – that for her are not kadipatta but kadva patta (bitter leaf)! Thanks to her stand, a few stalks of fresh kadipatta, as compliments from the vendor, have for long been a part of every batch of fresh vegetables delivered to our house. If at all they are stored in the refrigerator the whole stalk goes into a ziplock bag (shelf life two days).
I confess that kadipatta does not play a big role in a North Indian household. We are used to fresh coriander in everything! But in South Indian cuisine kadipatta is a vital ingredient. In recipes for chicken, mutton, fish, chutneys, vegetables, dals, rice dishes, rasams, poha, wadas, aloo wadas, sambhars – you name them and all the other great dishes – and the kadipatta is there. Dried kadipatta is also an essential ingredient in certain spice mixtures.
Source: Apollo Life
I am one of those who always recommend a garden patch or a green balcony spot around the house. The cook that I am, I may even say make it only beds or pots of tulsi and kadipatta! Cleaner air, lesser insects and a mild appealing fragrance are all yours to enjoy. The kadipatta or meetha neem or curry leaves plant, for that matter, is easy to maintain; just water it daily and enjoy fresh leaves whenever you need them.
Our cook of many years is a grand old lady from Andhra, who is still emphatic about using only tender fresh kadipatta in dal and sambhar. No stale leaves will do – that for her are not kadipatta but kadva patta (bitter leaf)! Thanks to her stand, a few stalks of fresh kadipatta, as compliments from the vendor, have for long been a part of every batch of fresh vegetables delivered to our house. If at all they are stored in the refrigerator the whole stalk goes into a ziplock bag (shelf life two days).
I confess that kadipatta does not play a big role in a North Indian household. We are used to fresh coriander in everything! But in South Indian cuisine kadipatta is a vital ingredient. In recipes for chicken, mutton, fish, chutneys, vegetables, dals, rice dishes, rasams, poha, wadas, aloo wadas, sambhars – you name them and all the other great dishes – and the kadipatta is there. Dried kadipatta is also an essential ingredient in certain spice mixtures.
Source: Apollo Life
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