Hair20 min
Curry Leaf and Sesame Podi for a Hair-Friendly Diet
A dry South Indian podi of roasted curry leaves, sesame and dal, sprinkled on rice or idli, to eat more iron- and calcium-rich foods.
What to know about 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.
Healthy hair depends on enough protein, iron and overall nutrition. This podi packs curry leaves, sesame seeds and roasted dals into a tasty everyday condiment.
Ingredients
- 1 cup dried curry leaves
- 2 tbsp white or black sesame
- 2 tbsp urad dal
- 1 tbsp chana dal
- 2 dry red chillies
- Salt
- A pinch of hing
How to prepare
- Dry-roast curry leaves until crisp; roast sesame, dals and chillies separately until golden.
- Cool and grind coarsely with salt and hing.
How to use
- Mix 1 tsp with rice and a drop of ghee, or sprinkle on idli and dosa.
- Store in an airtight jar for up to a month.
Helpful habits
- A home pot of curry leaf grows well on a sunny balcony.
Precautions
- Skip chillies for children or if you have acidity.
- Wash well; shop leaves may carry pesticide residue.
- Patch-test behind the ear first; skip on broken or inflamed scalp.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Will eating curry leaves stop hair fall?
- No single food does; a balanced diet supports healthy hair.
Can I use fresh leaves?
- Yes, roast them until fully crisp first.
Can curry leaves be frozen?
- Yes, wash, dry and freeze them flat; they keep their aroma for weeks.
