Eye care15 min
Curry Leaf Chutney: A Tasty Way to Eat Your Greens for Eyes
A South Indian curry leaf chutney with roasted dal, coconut and tamarind, a flavourful way to add beta-carotene-rich greens to everyday meals.
The Ayurvedic view of curry leaves
Curry leaves (kadi patta) are the fragrant leaves crackled into South Indian tempering. They add aroma and a little fibre and are traditionally linked with hair and digestion.
Curry leaves are a good source of beta-carotene and antioxidants. In many South Indian homes they are eaten as chutney or podi rather than picked out of food. Eating more greens supports overall eye health as part of a balanced diet.
Ingredients
- 1 cup fresh curry leaves
- 1 tbsp chana dal and urad dal
- 2 tbsp grated coconut
- Small piece of tamarind, 1 dry red chilli, salt
- 1 tsp oil
How to prepare
- Roast dals and chilli in oil, then add curry leaves until crisp.
- Grind with coconut, tamarind and salt, adding a little water.
How to use
- Serve with idli, dosa or rice a few times a week.
- Keep in the fridge for up to three days.
Helpful habits
- A home pot of curry leaf grows well on a sunny balcony.
Precautions
- Wash leaves well. Use less chilli if you have acidity.
- Wash well; shop leaves may carry pesticide residue.
- Never put homemade liquids or herbs inside the eye. See an eye doctor for pain, redness or vision change.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Can I eat curry leaf podi instead?
- Yes, dry podi with rice and ghee works too.
Will it improve my vision?
- It supports general nutrition; it cannot correct eyesight.
Can curry leaves be frozen?
- Yes, wash, dry and freeze them flat; they keep their aroma for weeks.
