Arokya Menu - (12)Curry Leaf Thuvaiyal

Arokyamenu
www.healthyarokyalife.com
Curry Leaf   Kariveppilai-(Murraya koenigii)

Curry leaf is used in South Indian cuisine as a natural flavoring agent for centuries. Almost all types of curries are not complete without the addition of curry leaves, such as sambar, rasam, aviyal, poriyal, etc.
Curry leaves are abundant in vitamins, nicotinic acid, iron, calcium,  and phosphorous. They are also good sources of lutein and B-carotene.

Let Us Try One Recipe Using These Leaves!
Elderly people must use these leaves whenever they eat any meals with meat or chicken; because these leaves reduce bad cholesterol.


KARIVEPPILAI THUVAIYAL

1.  One cup of  fresh  curry leaves
2.  1/4 cup of grated and  heated coconut
3.  2 or 3 cloves of garlic
4.  3 or 4 small onions
5.  1/4 inch  length ginger
6.  3 or 4 dried or fresh chilly
7.  1 teas spoon full of small cinnamon

You may collect these things and with a bit of tamarind water grind all these in a grinder to make it a paste. You must be careful to add a bit of tamarind water only; if not it won't be a paste; instead will look like gravy.
You must bear in mind that using this as daily food, keeps your hair black.
This medicinal herb indirectly rejuvenates our body!   A KAYA KALPAM
DOES GOOD IN THE CIRCULATION OF BLOOD ALSO!
www.healthyarokyalife.com