Why Should You Eat Kadipatta( Curry Leaves)

 Healthy body| health | food| Kadipatta| curry leaves| good health| how to lower  cholesterol naturally | herbs| healthy living

Fresh Kadipatta ( curry leaves) from my garden. 

You can see the flowers also as it is spring time and the Kadipatta shrub is flowering in its full glory. The leaves are soft and absolutely fresh and new.

Nature’s marvel, Kadipatta shrub in full bloom in my garden. You can get a Kadipatta plant from any nursery. This Plant does well in pots too. Also, you can grow a small plant in a pot on your kitchen window sill and use fresh leaves. 

The Kadipatta or Curry leaf is one of the most commonly used herb in Indian cooking. All South Indian cooking uses Kadipatta. It  is also used for tampering some North Indian dishes. It enhances the taste of the dishes apart from the various health benefits it offers. 

Kadipatta a lot of health benefits and it can be used for a variety of ailments. Personally,  I like the aroma of Kadipatta and use it daily in my cooking. 

The very fact that this herb has been part of our cuisine for generations is proof enough of its benefits. 


● It is an effective cure for anemia. 

It is rich in Iron and also contains Folic acid. Folic acid helps in iron absorption. 

Interestingly, this magical herb has both the ingredients, so it can solve anemia problems. 

Add a few curry leaves to your everyday dal ( lentils) vegetables or tamper food with curry leaves. This is an easy method to include Kadipatta in your daily diet. 

Every day cooking in my household is incomplete without these curry leaves. 

● It contains anti diabetic properties. 

Many studies have found out that curry leaves stimulate insulin producing cells of the pancreas. as it’s a powerhouse of minerals like copper,zinc and iron. These minerals stimulate the pancreas and protect them from free radicals.

● Studies have shown, Kadipatta reduces bad cholesterol. 

● It takes care of eyesight

As Kadipatta has a lot of Vitamin A, it is good for eye health. 

● Good for hair health. 

Though, I have personally not tried it but it is said that applying a paste of curry leaves mixed in hair oil promotes hair health. When this has been passed on from generations, there must be some truth in it. It is natural, thereby safe without any side effects. 

● This benificial herb helps in weight loss.

As I had mentioned earlier that regular use reduces bad cholesterol by flushing out harmful toxins. Chew some fresh curry leaves or have curry leaves tea to prevent weight gain.

● Another benifit is its properties can help to heal wounds, burns and skin issues. Make a paste and apply on affected areas.  Also this paste has antiseptic properties. 

● It has been found to provides relief from diarrhoea

It has anti- bacterial and anti- inflammatory properties so it helps in stomach related problems like an upset stomach. 

● This is very effective for combating morning sickness. Take a few crushed  leaves, add little lime and a little jaggery. Have daily to prevent nausea. 

These are a few benefits of Kadipatta. Our ancestors knew a lot about herbs much before all the allopathic medicines.  It is also used in Ayurveda medicine preparation. 

You can make use of this commonly available herb in your daily cooking and reap benefits for a number of other issues. 

Here is a simple yet popular snack that I prepare regularly for my family. 

It is called Chivda( It is made using beaten rice or poha).

Though there are numerous recipes but here is my own version of a low calorie Chivda recipe. This will curb your hunger and will not add extra inches to your waist line.



Freshly made Chivda, tempered with fresh Kadipatta ( curry leaves)


Beaten rice 1 cup

Few curry leaves 

A few roasted peanuts

Chopped green chili ( optional)

Salt and turmeric.

Ghee or cooking oil 1/4 th tea spoon


Take a wok or pan and heat it.

Add the ghee or oil

Add curry leaves, saute them

Add the green chili 

Immediately add the beaten rice and stir in the salt and turmeric. 

Add the peanuts.

Keep stirring for a few minutes and it will done.

Remember to keep the flame low as it has a tendency to burn fast. Trick is to stir regularly. 

Enjoy the low calorie Chivda without guilt.


In India, we eat dal( lentils) on a daily basis.

Dal is light, full of protein and readily available. Though, I can’t say it is affordable as nowadays prices have sky rocketed, yet a large number of people are still able to include dal in their meals.

Tamper the dal with a little ghee( only 1/4 tea spoon), a few curry leaves for an aromatic experience. It takes it to another level of taste.

Dal tempered with Kadipatta is served regularly for lunch at my home. Not only is it tasty but it contains all the nutrients of the Kadipatta. 


● Take yellow dal( arhar, toor, lentils) 1 cup

● Wash thoroughly

● Soak in water for 1/2 hour

● Remove water, use this water in your plants.

● Put it a cooker, add 1 glass water to it ( in India, we use a pressure cooker for quick cooking)

● Switch off gas after 3 whistles 

● Open the cooker after it has cooled down completely 

Now for the tampering 

● In a wok, kadhai or pan, add 1/2 tea spoon ghee or cooking oil. Remember, this is a low calorie recipe. Otherwise you can make it restaurant style by using 2 tablespoons of ghee or oil and adding a large chunk of butter in the end.

● Now add either jeera ( cumin seeds) or rai ( mustard seeds), after that add little heeng ( asafoetida as it helps in digestion). 

● At this stage add finely chopped onions, garlic, ginger,green chili and Kadipatta ( curry leaves) 

● Saute till transparent 

● Now add finely chopped tomatoes and cook till they are soft

● We will add salt, turmeric, red chili powder, anchor powder ( dried Mango powder, optional) and cook it for a few minutes. 

● Adjust the water consistency at this stage. Some people like  runny ,some a thick dal.

● Here, I have kept spices basic. You can add anything that you like.

● Eat this dal piping hot with rice, roti, parantha or bread.

So, next time you cook dal try to include curry leaves for health benefits. 

Update (August 2022)

Hey friends, here is a very easy, tasty, nutritious Kadipatta Podi you absolutely must try. 

I can promise one thing, you will keep making more and more….it’s delicious!

Kadipatta Podi(curry leaves spicy powder)


1. 3 cups loosely packed Kadipatta (curry 


2. 2 tbsp cooking oil

3. 3 tbsp Chana Dal 

4. 3 tbsp Urad Dal 

5. 3 tbsp Coriander seeds

6. 1 tsp Cummin seeds

7.  10-12 Whole Red Chillies (you can increase 

      it depending on your taste)

8. 1 tsp salt

9. 1/2 tsp Turmeric powder

10. A ball of Tamarind 


1. Get Fresh Kadipatta. Here keep in mind 

   not to use the soft leaves. The firm leaves 

   should be used as they have a tangy taste. 

Wash them well, pat them dry.

2. Warm up the oil in a wok/kadhai, add the 

   Chana Dal and stir it for a few seconds. Now add the Urad Dal and stir it till you get a pleasant aroma. Keep the gas on slow and don’t overcook, just a light golden color. 

3. Add the Coriander seeds and the cumin seeds.

4. Add the Red Chillies. Keep stirring so as to not burn them.

5. Now add the Kadipatta and stir for a couple of minutes. 

6. Throw in the Tamarind, add Salt and Turmeric.

7. Switch off the gas after a minute and let it cool.

8. Blend the above in a mixie and you have the most amazing, aromatic spicy curry powder. 

Enjoy the spicy powder with rice, dosa, idli, uttappam, roti or bread.

You can store this spicy powder in an air tight jar for a month in the fridge. 

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