Karuveppilai Dosai (Curry Leaves Dosai)

This is one of the best ways to get full nutrients from curry leaves. Fresh curry leaves are ground with rice, dal and spices. Another tasty dish with healthy Curry leaves is being added to our blog list along with our Curry Leaves Kuzhambu , Curry Leaves Chutney, and Curry Leaves Rice. 

Here you go!!!

Yields : Around 25 Dosai

Ingredients:

Idli Rice                   - 1 cup
Raw Rice                 - 1/2 cup
Urad Dal                  - 1/2 cup
Toor Dal                  - 2 tbsp
Fenugreek Seeds     - 2 tsp
Curry Leaves           - 1 cup (tightly packed)
Small Onion             - 6
Dry Red Chili           - 3
Cumin Seeds             - 1/2 tsp

Procedure:

• Soak Idli rice, raw rice, toor dal, urad dal and fenugreek seeds  together for 3 hours. Peel small onion. Wash curry leaves.
• Take a Mixer-Grinder. Add small onions, dry red chili, cumin seeds, washed curry leaves and soaked rice-dal to it. Grind it to a smooth batter. Add enough salt and let the batter ferment over night .
• In the morning heat a dosai pan. Add batter to it and expand it. After its done on one side, slowly turn it to the other side. Serve the dosai hot, after its done on both the sides.
• Enjoy with Sambar and Chutney of your choice.

Karuveppilai Sadham (Curry Leaves Rice)

Humble Curry Leaves do more than just seasoning.. They are rich source of Iron and Folic acid. Hence its one of the natural remedies to beat anemia.. It also lowers blood cholesterol level..

 We all very well know the health benefits of Curry Leaves.. But still there are many, who are picking curry leaves from food and are wasting them.. If you are also one among them then this recipe is for you!!!

In this recipe, we are powdering curry leaves along with nice spices.. So Don't worry about the taste!!! Very much aromatic, healthy and tasty recipe..

The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Par Boiled Rice                     - 1 cup
Salt                                         - As required
Gingelly Oil                           - 1 tsp

For Seasoning:

Mustard Seeds                       - 1/2 tsp
Urad Dal                                - 1/2 tsp
Channa Dal                            - 1/2 tsp
Peanut                                    - 2 tsp
Dry Red Chili                        - 1
Turmeric Powder                   - 1/4 tsp
Oil                                          - 1 tbsp

To Dry Roast And Grind:

Dry Red Chili              - 2
Urad Dal                      - 1 tsp
Cumin Seeds                - 1/2 tsp
Black Pepper                - 1/2 tsp
Curry Leaves                - 3 handful

Procedure:

• Wash and soak Parboiled rice in 2.5 cups of water 30 minutes. After that, cook the rice well. Let the rice cool in a wide plate. Add Gingelly oil to prevent the rice from sticking to each other.
• Dry roast and grind everything under ' To Dry Roast And Grind'. Now add the ground mixture to the rice.
• Do the seasoning with everything under 'For seasoning' and add it to the rice. Mix everything well and enjoy your healthy rice.

Karuveppilai Chutney (Curry Leaves Chutney)

I have already posted about benefits of curry leaves in one of my previous posts.. Still is there anyone taking out and wasting Curry leaves from food?? Then, this recipe is for you..

Curry Leaves Chutney. We are using Big Onion and Tomato for preparing this chutney. Thus making it tastier.. Another tastier way of including healthy Curry Leaves.. And our previous post of Curry leaves kuzhambu is here Curry Leaves Kuzhambu.. Curry Leaves chutney recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Curry Leaves        - 3 handsful

Big Onion             -1

Tomato                 - 1

Garlic  Cloves       - 2

Urad Dal               - 2 tsp

Red Chillies           - 2

Tamarind               - Very Little

Salt                        - As required

Oil                          - 3 tsp

For Seasoning:

Oil                         - As required

Mustard Seeds      - 1 tsp

Urad Dal               - 1 tsp

Curry Leaves        - Few

Procedure:

1. Wash curry leaves. Chop Big onion and Tomato. 
2. Heat oil in a pan
3. Add urad dal, red chillies and Garlic.
4. After they turn golden brown, add chopped onions. Once it become translucent add chopped tomato.
5. When both onions and tomatoes are cooked, add curry leaves.
6. Saute for 2 minutes and then add salt and tamarind pulp.
7. Switch off the flame. Once it gets cool down grind it. Do the seasoning and add it to the chutney.

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!