471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels

Gastrointestinal Protection                    Good for Eyesight

Anti-Diabetic Properties                        Fights Cancer

Protects the Liver                                 Good for Hair Growth

very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe Category: Kuzhambhu
 Recipe Cuisine:  South Indian
 Author:Sadhana Padmanabhan

Ingredients

Tamarind Extract              1 cup

Turmeric Powder               ¼ teaspoon

Salt                                 To taste

Black pepper powder          a Pinch

Fry and Grind
  Sesame oil                      1 teaspoon

Black gram dhal                 1 tablespoon

Chenna dhal                      1 tablespoon

Fresh coconut                    1 teaspoon

Red chilies                         4 no.

Fresh ginger                      1 teaspoon

Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 

Sesame oil                        4 Tablespoon

Mustard seeds                   1 teaspoon

Red chilies                         2  no.
Curry Leaves                      Few  

Asafetida                           ¼ teaspoon                               

 

Method 

• Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
• In the same oil saute the curry leaves till it shrinks little.
• Grind them with fried ingredients to a smooth paste with little water.
• Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
•  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
•  Let it boil for 15 to 20 minutes till it gets thickened.  
• Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
• Serve hot with steamed white rice and  Gingerly oil.

Note:

• Always use fresh curry leaves for this kuzhambhu.
• Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

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470: Fast and Simple Diabetes Menus- 31 Recipes

Even if you are pre-diabetic or borderline diabetic, or diabetes is part of your family, it is important to follow a diabetic diet to prevent diabetes. This title includes 31 mouthwatering recipes to simplify your meal planning for diabetes control!

Please see the Link:

http://sadhanakitchen.blogspot.com/search/label/Diabetic%20Food

Re Think Your Drink:

469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.

Ingredients

Aval/ Flattened Rice / Poha        1 cup.

Thick Plain Curd                        1 ½ cup

Thick  Warm Milk                       ½ cup

Green chilies                             2 no. (Finely Chopped)

Grated fresh Ginger                   1 Tbsp.

Butter                                       1 Tsp.

Curry leaves                               few

Asafetida/ Hing                          a pinch

Oil                                            ½ Tsp.

Mustard seeds                           ½ Tsp.

Chopped coriander leaves           for decoration.

Method:

• Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
• In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
• Add enough curd and check the consistency. Do not make it run thin
• Heat oil in a pan for seasoning.
• Add the mustard seeds and let them splutter.
• Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
• Pour this to over the Poha mixture and mix until well combined.
• Garnish with chopped coriander leaves.
• Serve immediately with Pickle.

 Tip: 

• Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

              

  

Dahi Poha