RECIPES ON CURRY LEAVES

Curry leaves -- Medicine for Diabetes

100 grams of curry leaves have the following nutrients

Carbohydrates ---  16 gms
Protein             ---   6 gms
Fat                    ---  1 gm
Fibre                ---   6 gms
Minerals          ---  4 gms.

Curry leaves have the best use in controlling blood glucose.The minerals in curry leaves, slow down the conversion of starch in the food into glucose and thus reduces the glucose level in the blood.It helps in reducing the speed with which starch in the food is converted into glucose, thus retaining the food in the stomach for a longer time. This helps in maintaining the insulin at a comfortable level.
Take 10 to 12 curry leaves with 3 or 4 black pepper ground into paste in empty stomach in the morning, this will keep your sugar in good control.Even genetic diabetes can be controlled by consuming a handful of curry leaves daily.
Some Recipes:
Curry leaves Chutney:
Curry leaves          --  1/2 cup
Urad Dhal             --  2 tsp
Channa Dhal          -- 2 tsp
Tamarind Paste      -- 1/2 tsp
Grated Coconut (Optional) -- 2 tsp
Red Chilli              -- 2
Salt 

1. Dry fry dhals.
2. Saute curry leaves a little
3. Fry chilli with a tsp of oil.
4. Grind all the ingredients to a coarse chutney and keep.
5. For better taste you can add a pinch of jaggery while  grinding.

Curry leaves Pepper Kuzhambu.
Curry leaves                  --- 1 cup
Tamarind paste              --- 1 tsp
Black pepper                 --- 1/2 tsp
Red chilli                        ---  2
Urad dhal                       --- 3 tsp
Turmeric powder            --- 1/2 tsp
Salt to taste
Jaggery                          --- 1/2 tsp

1.Fry chilli and pepper in a tsp of oil.
2. Add urad dhal and try till brown.
3.Add the curry leaves and saute for 2 minutes.
4.Grind all the above into a smooth paste and keep.
5. Dissolve the tamarind paste in 2 cups of water adding salt and make a solution.
6. Place a kadai on stove, season mustard in 2 tsp of oil and add the tamarind solution to it.
7.Boil the tamarind solution with turmeric powder for a few second till the raw smell leaves.
8.Mix the ground paste into the solution and allow it toget heated till it froths.Don't allow it to boil.
9. Add the jaggery and close.
10. If the kuzhambu is a little dilute, mix 2 tsp of rice flour in 4 tsp of water and dissolve it in the kuzhambu.
11.Allow it just for a few seconds to get heated and close.The kuzhambu should not boil after adding rice flour.

Curry leaves Podi:
Curry leaves                        -- 1 cup
Urad dhal                             -- 1/2 cup
Bengal gram                        -- 1/2 cup
Red chilli                             -- 4

Dhania                                --  2 tsp
Asafoetida                          -- 1 tsp
Salt to taste
1. Microwave the curry leaves for 2 minutes till they become dry.
2, Dry fry dhals, chilli, dhania and asafoetida
3. Grind all into a coarse powder.
This can be kept in a fridge for even a month.
4.With hot rice and gingeli oil, this will form a good first course of food.