CURRY LEAF

 CURRY LEAF

Named in vernacular as கருவேப்பிலை கறிவேப்பிலை  Both these names reveal logic behind the name. Both equate the leaves to those of ‘neem’ [வேப்பிலை ] while the former lakes note of dark shade and the latter takes note of use in culinary preparations as ‘கறி ‘[vegetable].

A favourite spice of every household in Indian subcontinent is the curry leaf that is liberally harvested from the evergreen curry bush that grows to about 12 feet or so with dense foliage. Botanically named Bergera koenigii [old Murraya koenigii].

Fresh leaves are rich in aroma that readily fills the air. Every food item in South Indian cuisine except sweets has a place of pride for curry leaves. Other than being a supplement , certain preparations avail of curry leaf as a key ingredient as in Curry leaf rice, Curry leaf paste blended with tamarind, salt, chilly and seasoned with mustard. Its aroma is from the oil content in leaves of curry leaf –making it quite a captive delight.

A certain level of pungent taste makes a blend of taste and flavor –typical of curry leaf. Ironically, the leaves are avidly sought after as an adjuvant in culinary preparations, only to be mercilessly discarded from the cooked item. 

In social    par-lance , the situation is a parallel to begging for help only to ignore the helper as an unwanted entity once our requirement is accomplished. In local parlance the act is described “using as curry leaf”.

Curry leaves ably support digestion and also promote secretion of digestive juices .

Akaloids- Cinnamaldehyde, Carbazole, Mahanimbine, Grinnimbine, Mahanine are a part of curry leaf constitution.

Carotenoids, beta carotene are rich in curry leaves as also are Iron and Calcium

In several south Indian home backyards Curry bushes are common , perhaps staying oblivious of its utility in the upkeep of health .     

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