The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi.

Benefits

Curry leaves help improve digestion, they also aid in lowering cholesterol and help maintain blood sugar level.

Curry leaves are anti-diabetic and anti-carcinogenic. They help in the better functioning of the heart and are a good remedy for diarrhea, nausea and indigestion.

Curry leaves help improve eyesight and prevents cataract.

Consume 4-5 raw curry leaves in the morning with an empty stomach to fight diabetes and grey hair.

 

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