Curry Leaves Powder | Kadhi Patta Powder | Karuvepilai Podi

       Curry Leaves powder is a podi prepared with lentil (toor dal) and curry leaves.Podi is nothing but a coarse powder prepared with lentils with or without curry leaves.Usually pairs with rice and gigelly oil or ghee.I always have /make idli podi- an instant side dish for idli.Sometimes i make paruppu podi for rice and keep garam masala podi at hand for preparing north Indian curries.

Thengai Thogayal Recipe | Video Recipe

          Thengai Thogayal- one of the tastiest thogayal i enjoyed during my childhood.This thogayal is entirely different than other thengai thogayal recipe.Yes this is my grandma's recipe which i want to keep it for years. My grand ma has no grey hair until her age 70,this is her secret recipe(he he).  

KaruvepilaiKulambhu/CurryLeavesGravy/KadipattaGravy

        My mother in law makes this tastiest kulambhu ,we two(me and MR.K) love it a lot(my daughter has a sweet tooth) .She makes a lot of tastiest meals ,I wanted to try all of hers but didn't get a chance to try them.One fine day i asked her about this karuvepilai kulmabhu recipe(because curry leaves are rich in iron ) .With lots of nutritional value this kulambhu scores the best among the gravies similar to it .
         I almost made this gravy 4-5 times now and it is the tastiest kulambhu you ever have .With a mild curry of your choice your lunch will be the best ever.You can pack this for your two days train journey also to eat with your packed rice and idlies.
     Curryleaves are very rich in iron and folic acid which helps fight anaemia etc.It is the remedy for early ageing (greying of hair ).Curry leaves have many more health benefits,if you want more about it check here.

Interested in more tangy gravies for rice check

Vengayam vellaipoondu kulambhu(shallot-garlic gravy)
Kathirikai -Murungaikai Kulambhu(drunstick -brinjal gravy)
Meen kulambhu(fish gravy)

Preparation time:5 min
Cooking time:15-20  min
Serves:2

Coconut Curry leaves Chutney -Thengai Thuvayal

Coconut chutney (தேங்காய் துவையல்) is a side dish that can be prepared in no time. The best  part is you can eat this with pretty much everything. My hubby mixes this chutney with steamed rice and some sesame oil and eats it for lunch.

My grand mom used to make this recipe with a lot of curry leaves.She did not have a single strand of gray hair till she turned seventy. She said that her secret was eating a lot of curry leaves. Now I don't know if this is true, but the chutney is really yummy and its very nutritious.

Curry leaves are green in color and unique to South India. They have an interesting aroma and flavor. You will find them being used as flavor enhancers in South Indian dishes. Almost all South Indian dishes will call for the oil to be tempered with curry leaves. You can find  semi- fresh curry leaves now in almost all Indian grocery stores in the US. They are usually pretty good.