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Curry leaves are very popular in Sri Lanka where they are used in every dish and cooking to add a super aroma and flavor to the dishes they cook in every home.

I am growing my organic curry leaf plant in a pot . My karapincha mother plant is now about 10 years old. 

Soil :-
Use well-drained soil Add some compost, cow manure and river sand.

It's a slow grower reach height of 4 inches in a year, so give it time to settle,

Harvesting :-
Pick fresh leaves when you need it, harvesting encourages new growth in the plant. Position :-

The plant grows well in full to part sun, so it is better to grow it outdoors.
If you live in an apartment, any area indoors where you get direct sunlight is good for the plant.
You can grow the plant in pots in balconies very easily

Pest and Diseases
The plant is normally free of pests and diseases. Sprinkle salt water on the leaves once in two weeks to keep it healthy.

Pinch the tips of the branches when they are young to have a more branches that will give you more leaves for harvesting.

Tips :-Small curry plants do not do well in direct sun light during hot weather and don't do well if soil is too wet. The soil needs to be well-drained soil. Also, let soil dry a bit between watering.

Curry leaves benefits:- The leaves are valued for its medicinal uses. It can reduce the "bad" Cholesterol in your body. Good for eye sight . Very good for hair grow.

Uses in kitchen:-curry leaves are used throughout cooking, usually quickly fried in oil and then added to a curry as a finish or garnish. Dry roast curry leaves and combine with dried red chillies, to make spicy chutneys .

As A Hair Mask
A handful of curry leaves
Yogurt
What You Need To Do

Grind the curry leaves to make a thick paste.
Mix one tablespoon of the curry leaves paste with three to four tablespoons of yogurt.
Whip them until a smooth batter forms.
Massage your scalp and hair with this hair mask.
Leave it on for 30 minutes and wash it off with shampoo.


In Your Diet :-
You can also add chopped coriander leaves mixture of finely shredded mint leaves and curry leaves , chopped cucumber chopped onion with buttermilk as a side dish for biriyanis .
How to make Green chutney :- add curry leaves, garlic ,ginger , coconut , green chillie , salt , mint leaves, coriander leaves , lemon juice

Rinse the coriander leaves and the mint leaves and curry leaves well in water.
Chop the green chilli and the garlic ginger roughly.
Add all the in a chutney grinder the quantity of water can be adjusted as per your liking. but don't make the chutney very thin.
Use green chutney with indian snacks like samosa, pakora, wadas .
You can also apply this green chutney on sandwiches and burgers.
It stays well in the fridge for 4-5 days.

Enjoy and Happy growing.

Shaminaz Deen
Author: Shaminaz Deen

Shaminaz is a home gardener. She gorws her own chilies, capsicums, mangoes and even roses. Cinnamon and black pepper.

She uses all natural ingredients to protect her plants from snails and bugs.

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