How to use curry leaves more effectively?

As such, when gut microbiome specialist Shonali Sabherwal addressed how to make the most use of curry leaves, we took note.

Incorporating curry leaves into your meals not only adds a burst of flavour but also delivers a dose of health benefits, said Sabherwal.

“Known to release a powerful enzyme called alpha-amylase, which breaks down dietary starch to glucose. So, it is a natural blood sugar regulator. In Traditional Chinese Medicine, it is also bitter, so the liver loves bitter and in Ayurveda, bitter combats sweetness; therefore, the diabetes connection,” added Sabherwal.

Some other uses of curry leaves, according to Sabherwal:

Nausea: Fry them (6 fresh curry leaves, washed, dried, and half a teaspoon of ghee), cool, and eat
Bad breath: Fresh curry leaves (five curry leaves), chew for five minutes, then rinse mouth with water
Diarrhoea: Curry-leaf paste (30 leaves), grind into a paste, and mix in almond milk watered down. Can also eat directly.
Diabetes: Chutney, which can be eaten with food, in a roti roll, or mixed in anything.

 

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According to Kapoor, curry leaves can be used effectively in various ways to get great flavours. “You can add them while tempering oil at the beginning of cooking, blend them into chutneys or sauces, or even infuse them into oils for a subtle aroma. Additionally, drying and crushing curry leaves can create a versatile seasoning. Remember that their flavour is potent, so use them in moderation,” said Kapoor.

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