Kadi patta or curry leaf is a staple in Indian dishes. There is more to the humble curry leaf than simply flavour. Curry leaves are packed with carbohydrates, fibre, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid, vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids.
Curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality. They aid digestion, rid the body off toxic waste (Ama) and are mildly laxative.
Tip: Eat two kadi patta leaves with 1 date (khajoor) on an empty stomach every morning.
Tip: Heat one spoon of desi cow’s ghee, add the juice of a cup of kadi patta, some sugar and freshly powdered pepper. Remember not to overheat this mixture.
Tip: Add kadi patta to all your meals. Alternatively having fresh leaves on an empty stomach everyday can also help.
Tip: Gently crush some kadi patta into a ball, and drink it with some butter milk, two to three times a day.
For Chest Congestion
Tip: Make a paste of a spoon of powdered curry leaves and add a spoon of honey to it.
For Healthy Hair
Tip: Add the juice of kadi patta to 100ml of coconut oil. Heat this oil till it turns blackish and apply it to your scalp regularly.