Description of curry leaves. Caloric content, the main components that make up them. What are the useful properties of this product and whether it has contraindications. How spices are eaten, recipes for interesting dishes. As you can see, curry leaves are incredibly healthy. Its regular use leads to a comprehensive improvement of the body. The spice is highly respected by oriental herbalists: for a long and healthy life, they recommend starting the morning with a couple of leaves, they just need to be chewed or chopped and, for example, added to yogurt.
Contraindications and harm of curry leaves
However, before rushing to follow the recommendations of the healers of the East, you need to stop for a second and remember that each product has both indications for use and contraindications. This is especially true for exotic foods, which curry leaves are for our body.
Firstly, it is worth saying that the spice should be consumed in moderation, in which case, if you do not have any health problems, it will only benefit you. But with an "overdose" one or another unpleasant symptomatology can be observed, usually manifested in an upset stomach.
Curry leaves can be harmful to allergy sufferers, in view of the fact that, we repeat, this is still an exotic product for us. It is also worth saying that caution should be exercised by pregnant women, lactating women and young children. In the section on the benefits, we talked about the fact that in India, expectant mothers are advised to eat spicy leaves for the prevention of toxicosis, but you need to understand that this product is familiar to oriental women. It is better for Russian expectant mothers to find remedies for toxicosis that are more familiar to our region.
Nothing else is known about the contraindications of the oriental spice in question, but if you have health problems of one nature or another, be sure to consult your doctor before using curry leaves in recipes!
How curry leaves are eaten
The spice can be used in cooking both fresh and dried. Of course, more benefits are preserved in a fresh product, but in our country there is a chance to find leaves only in a dried form, so we can only be content with just this kind of spice.
However, in the East, it is preferred, of course, fresh, while it is curious that the product is used not only as a seasoning. In India and other eastern countries, curry leaves are eaten as a separate dish, in small quantities raw and quite impressive when cooked.
This fact makes us once again amazed at the attitude of these peoples towards spices. Indeed, in its essence - appearance, smell, taste - the leaves of the Murraya tree are very similar to a bay leaf, and, you must admit, none of us would even think of, say, stewing lavrushka and eating this "side dish" with meat, but in India and other countries of the East are doing it.
Curry Leaves Recipes
As soon as we stated that the oriental spice is in many ways similar to the well-known bay leaf, we can conclude that the use of curry leaves in the preparation of savory dishes is not limited by any framework. Spice perfectly diversifies any soups and hot dishes, so there is a huge field for experimentation here.
However, if you want to cook some specialty dish, use one of the recipes given by us:
- Spicy shrimp in coconut milk … Pour vegetable oil (2 tablespoons) into a deep frying pan, put chopped onions (1 piece) in it and fry until it acquires a light golden hue. Add curry leaves (2-3 pieces) and garlic (4 cloves), cook for a couple of minutes. Spices follow: cumin (2 teaspoons), garam masala (1 teaspoon), black pepper to taste. After a minute, put slightly mashed tomatoes in their own juice (250 grams), peeled shrimps (800 grams) and simmer for about ten minutes, then pour in coconut milk (250 ml), add chopped chili (1 piece), salt to taste. After two minutes, the dish can be eaten, it goes well with basmati rice and fresh cilantro.
- Red lentil soup … Soak lentils (1 cup) for several hours (preferably overnight), then rinse them, transfer them to a saucepan of water (4 cups) and cook until soft. Heat vegetable oil (30 ml) in a frying pan, add spices - turmeric (1 teaspoon), cumin (1 teaspoon), mustard seeds (1 teaspoon), garam masala (2 teaspoons), curry leaves (2-3 pieces), garlic paste (3 teaspoons) and asafoetida (pinch), after a minute - cilantro (20 grams), simmer all together for 2-3 minutes. Transfer the mixture to the soup, season with salt to taste and remove from heat after 3-5 minutes.
- Lemon rice … Heat vegetable oil (2 tablespoons), throw mustard seeds (1 teaspoon) and cumin (1 teaspoon) into it. When a pronounced aroma begins to spread through the kitchen, place dry rice (150 grams) in the pan and fry it until it becomes transparent. Add turmeric (1 teaspoon), cinnamon (1 stick), curry leaves (1 piece), raisins (60 grams), lemon zest (from one lemon). After a minute, pour in the water, it should be 2 centimeters above the rice level. When it's ready, add lemon juice (50 ml), chopped parsley (20 grams), salt to taste. Turn off the heat, leave the dish under the lid to brew for 5-10 minutes and eat.
- Chicken and pepper curry … Heat vegetable oil (2 tablespoons) in a deep frying pan, fry chopped onions (1 piece) in it, add garlic (1 teaspoon) and ginger paste (2 teaspoons), as well as spices - garam masala, cumin, cinnamon, turmeric (1 teaspoon each), mustard seeds (0.5 teaspoon), simmer for 3-5 minutes. Place 2 large diced chicken breast and 1 teaspoon sugar and cook for 10 minutes. Add diced tomatoes (150 grams), bell peppers (3 pieces), tomato paste (1 teaspoon), curry leaves (1-2 pieces), pour over any stock or water (200 ml). Simmer for 20 minutes. Sprinkle the finished dish with coriander (1 teaspoon) and serve.
In general, almost all dishes with curry leaves, like the ones we have presented, are very spicy, spicy and aromatic - real Indian cooking in all its glory. However, if you think that there are too many spices for you, you can always reduce their number or add fewer varieties. The original taste will suffer, but the acquaintance with oriental cuisine will still take place.
Interesting facts about curry leaves
Black berries ripen on the Murraya tree, which can also be eaten, but the seeds must be removed from them, as they are poisonous. The composition of curry leaves contains a large amount of essential oils, but their percentage may differ depending on the region of growth within significant limits, ranging from 0.5 to 2.5%.
Spicy leaves are highly respected by Ayurveda, they are used to treat sore throats and other diseases of the respiratory tract. As an external medicine, the product is used to treat skin diseases, including eczema.
The spice is especially recommended to be added to dishes made from cereals and beans, as it makes them easier to digest.
In India, curry leaves are called mitha-nim, pata or nim.
To prepare the leaves as an independent side dish, they are stewed in coconut or fried in vegetable oil until crisp.
A fragrant vegetable oil is prepared from the product, it is poured into a pan in large quantities, when it is warmed up, curry leaves are added. After a few minutes, they are removed and discarded, and the oil takes on a spicy aroma and flavor.
When buying a dried spice, you need to choose brighter leaves, they are fresher. They can be stored for no more than two years.
Watch the video about curry leaves:
This is a very useful product that has a powerful healing effect on the entire body. In addition, it is a wonderful spice that will make any dish more original. It is not so easy to find fresh curry leaves in our country, but there is a chance to buy dried ones. If you have such an opportunity, we highly recommend using it, purchasing a spice and preparing some signature oriental dish with it. However, do not forget to make sure that you have no contraindications to the use of the product.
