Curry leaf (Karuvaepillae) podi

The very sight of a lush curry leaf plant radiates health and all things good !An integral part of an Indian diet,it is highly aromatic and used in flavouring gravies,stews,snacks and simply sauteed vegetables too…it is a very popular ingredient in Chettinad cuisine particularly. Unfortunately when used for tempering most people tend not to eat the leaves…they are a virtual powerhouse of nutrients,they have been proven in Ayurveda in controlling cholesterol and averting or delaying greying .Curry leaves are full of antioxidants and alkaloids,so they are excellent for the gastro intestinal tract and improves the digestive system,very good for diabetics too.They also have been known to help in tremendously lowering the after effects of chemotherapy!
Traditionally they were made into flavourful concoctions in the form of podis (powders) and gravies which makes it easier to get a lot more nutrition from them than trying to chew a few leaves ,which most people tend to avoid.
This karuvaepillae podi is very tasty and can be eaten with rice or idli with the addition of a bit of ghee which is needed to help the absorption of iron which the curry leaf has a high content of ! In an airtight container this keeps well for months !