Curry Leaves ( Murraya Koenigii)-Usages and Benefits

Curry Leaf Tree 

Curry Leaves 

Botanical Name : Murraya Koenigii

Murraya Koenigii (Curry leaves) are having different names in different parts of India.

Popularly Known as : Kadi Patta, Curry Patta, Meetha Neem, Karibeva, Gandhela, Gani,Karepaku

Curry leaves are indispensable part of Indian cooking. Most of the Indian household is having at least one plant of Curry leaves. The use of curry leaves add beautiful aroma and taste in Indian cooking .

"Krishna Nimba" is the name of curry leaves mentioned in "Ayurveda", which provides ultimate protection in many diseases like high cholesterol, hair fall, liver problems ,skin diseases, oral disorders.

Since ages the use of curry leaf plants are having limited uses restricted till cooking. Though the leaves, bark, stem ,roots and extracts are having many medicinal properties .It contains many therapeutic properties such as Alkaloids, flavonoids, terpenoids, vitamins ,which provides many health benefits.

Curry leaves oil is having antioxidants, antidiabetic, analgesic, antimicrobial, insecticidal, fungicidal  properties.

Parts of Curry Leaf Tree 

Curry leaf tree (Murraya Koenigii) is a Shrub with 3-5 meters of maximum height .This subtropical tree is native of Indian Subcontinent and grows in India and neighbor countries. 

Leaf : Curry leaves are small sized, bright, shiny, light or dark green in Color, oval shaped, equally arranged and contain strong aroma which gives additional flavor and taste to the food.

Murraya Koenigii Leaf

Flower : Every year or two Curry leaf plant produces beautiful small white flowers arranged in umbrella shaped and looks like a big flower. The flower has its own fragrance. Later these flowers turn into oval shaped fruits .

 Flower of Curry Leaf

Fruit : The flower produces green ,oval shaped fruits in bunch .The color of these green fruits changed into light pink or red. 

green ,oval shaped fruits of Curry Leaf

The flowers of the Curry Leaf tree are self pollinated and produce Black color seed inside each oval fruit.

Ripe fruits

Curry Leaf in Chhattisgarh :

In Chhattisgarh Curry leaf (Murraya Koenigii) grows widely. Raigarh, Bilaspur, Raipur, Dantewada, Koria, Jashpur, Ambikapur ,Kabirdhaam are the places where Curry Leaf plants (Murraya Koenigii) cultivated. Nowadays commercial demands are also fulfilled by these districts. Low cost ,less space requirement and constant demand make Curry Leaf a profitable product.

Due to medicinal properties the demand of Dry Curry Leaves and Curry Leaf oil has increased.  

Usages and Benefits of Curry Leaf (Murraya Koenigii):

1. Curry leaves are used for seasoning in Indian cooking , due to its aromatic properties.

2. Roasted leaves are used as main ingredients in making of different masalas.

3. The Curry leaves are considered as herbs and anti diseases properties are used in different therapies like Ayurveda, siddha .  

4. Curry Leaves are having very good antioxidants properties.

5. Good in Diabetes control .

6. Good for hair growth 

7. Good for Skin 

8. Good for oral health 

#CurryleafinChhattisgarh

#importanceofCurryleaf

कुम्हड़ा और उड़द दाल की बड़ियाँ-छत्तीसगढ़ की उड़द दाल और कद्दू बड़ी

Making badis (Pupkin balls) are very famous and healthy traditional method of preserving food items for long .Using pumpkin and lentils make it super healthy and nutritious. The days specially in summers, unavailability of vegetables these badis or Pumpkin balls plays pivotal role.

Please watch complete Kumhada and Udad dal Badi Recipe Here:

                                       

Chhattisgarh Recipes's Kumhada Badi :

Take a big size red Pumpkin/Kaddu/Kumhada(3-4 kgs)  .

Take Udad dal(white lentil) and soak it for 4-5 hours.

Now cut the Pumpkin in pieces and remove the seeds from pumpkin pieces.

Red Pumpkin/Kumhada/Kaddu

The Pumpkin pieces are ready for grating. 

Transfer the pulp in cotton cloth to remove the water and leave it for 15-20 minutes.

Grated Pumpkin for badi

Meanwhile grind the soaked lentils . The Udad dal paste should be concentrated, so add very little water for smooth grinding. 

Udad dal Paste

Whip the dal(lentil) paste thoroughly, so it will become more light and fluffy .

Mix the grated red Pumpkin/Kumhada with the Udad dal paste and whip both the things together for 5-7 minutes. The paste is ready(to check the paste's lighter consistency ,take a jug of water and dip a small ball of the paste in it. If the ball float's in water consider paste is ready for making Badis.

Kaddu and Udad Dal Paste

Now take big trays (traditionally it is made with bamboo sticks and locally known as "Parra").

Spread a wet cotton cloth over it and start making round balls from the red Pumpkin(Kaddu) paste.

Once the whole paste gets over then dry them under hot sun for 2 days.

Badiyan 

After 2 days change the sides and let it dry for next 1-2 days,till it gets completely dry.

Once Badis are dried ,store them in a container.  

छत्तीसगढ़ की प्रसिद्ध कुम्हड़ा या कद्दू  की  बड़ी -पूरी विधि

३ -५ किलो भार का एक मखना या कुम्हड़ा  लें। साथ ही १ किलो उड़द दाल को ४-५ घंटों के लिए  भीगा लें। कद्दू को बीच से २  टुकड़ों में काटें। कद्दू  के बीजों को अलग कर लेंऔर कद्दू कस करें।सूती के कपड़े में घिसे कुम्हड़े को रखें।  इस बीच दाल को पानी से निकाल लें और दाल को पीसें।गाढ़ा पेस्ट बनाएं। दाल के पेस्ट को अच्छी तरह फेंटे।कपड़े में कद्दू के फर से पानी निकल चुका है। दाल के साथ किसे कद्दू को मिलाएं और फेंटते रहें,फेंटने के बाद पेस्ट बहुत हल्का हो जाता है। पेस्ट तैयार है। 

कद्दू का पेस्ट बड़ी बनाने के लिए तैयार है यह देखने के लिए , एक पानी से भरे जग में पेस्ट का एक बॉल बना कर डालें। अगर यह ऊपर आ जाता है तो पेस्ट बडियों  तैयार है।   

अब बड़े लकड़ी के ट्रे (पर्रे) के ऊपर गिला सूती कपडा बिछा लें और बडियों को गीले कपड़े पर डालते चलें।बड़ी को  कड़ी धूप में सूखने के लिए छोड़ें1-2 दिन बाद बड़ी को पलटा कर सुखाएं,बड़िया सूख कर तैयार हैं। 

#कुम्हड़ा और उड़द दाल की बड़ियाँ 

#छत्तीसगढ़ की उड़द दाल और कद्दू बड़ी 

Food For Soul From Chhattisgarh

#foodforsoul 

A Plate from Chhattisgarh the Rice Bowl Of India 

It's simple , healthy, attractive and tasteful.A simple meal can fill the tummy & heart both.

A Healthy Food Plate from Chhattisgarh

 

Bastar's Unique Food Traditions

Bastar's Unique Food Tradition

Southern part of the state of Chhattisgarh is called Bastar. It's 60% area is covered by dense forest. Gond,Batra,Halba,Dorla are the main native tribes of Bastar.

Bastar (Charama to Konta)

Though Bastar is part of Chhattisgarh, but it has its own individual cultural identity and food tradition. The people from Bastar inherit the most pure form of food culture and culinary methods. Here,the tribes are highly dependent on the wild forest . Their food preparation,methods are raw and still for some tribes, cooking is not the mandatory process.  

Grains, Millets, Vegetables, fruits, small animals, roots, legumes, lentils, plant beverages , dried vegetables, nuts,seeds are some common category of food culture ,which is consumed by locals in raw, processed or cooked form. 

Through out the year with different seasons ,different products come from the forest. Like Mahua comes in spring ,Tendu comes in Summer , Bamboo shoots come out in Mansoon ,Pembeeja comes in autumn.

Bamboo Shoots

Grains and Millets 

Though paddy is a main crop in Chhattisharh , but people and tribes from Bastar consume millets like Kodo, Kutki, Kulthi, Ragi or Madiya as well as they cultivate Masoor, Maize, Arhar.Jwar, Bajra, Makka are used as main ingredients in their food. Pej the semi liquid water from grain,millets is main staple food for the locals.  

Pej-water from cooked grains or millets

The food habit of people from Bastar are very close to the nature. In their cultivation process the use of pesticides are very less. Now days major of the locals do settled farming but tradition of shift or migrate farming still exist among some of the tribes community. 

Leaves

Leaves are an important portion  in Chhattisgarh's food plate. The consumption of different leafy vegetables is very  popular food habbit in whole Chhattisgarh including Bastar. Amaranth, Koliaribhaji,Kanatabhaji,Khatabhaji, Sarsonbhaji, Bhathua, Charota, Mlakangni (black oil tree, swarnalata, jyotismati),Silyari bhaji(phul bhaji),safed musali (Karauli /Chlorophytum arundinaceum),Munda saag (Gokharu),Guma (Dronapushpi),Bhawarmal

Khatta Bhaji

Most of the varieties of leaves are having medicinal properties and commonly used in Ayurveda.

Forest Products

Some of the super food like Boda, Futu, Yum, Bamboo, Bamboo shoots and Colacasia directly come from Bastar's dense forest. These wild food products required minimum process before consumption.

Mushroom

Mahua, Imli ,Tamarind, Aamla, Banana, Mangoes are the main products, which are taken directly from the forest and consumed for personal and commercial purposes.

Aamla-Gooseberry

Drinks and liquors

With Mahua, Sulfi, Tadi, Landa(made from fermented rice) are few different alcohol based drinks, which are extracted and made by natural resources like fruits and crops. Ceenda is a stimulator drink like coffee made from seeds of Ceenda (coffeweed/kasunda/Caisiya Odeedentialis).

Commercial Food and products from Bastar

Mahua, Imali (Indian Dates), Tendu patta, Sarai are cash by products from the Bastar forest, as it gives revenue to the local people. Local markets,Madai ,Haat are the commercial places for the locals to sale their products collected from the Forest.

Mahua Tree -Madhuca Longifolia

Mahua (Madhuca Longifolia) is a trademark for Bastar tribal culture and economy. Every part of this tree is useful. The bark off the tree, flowers, fruits are useful and keep a demand in the market. The Bark has a medicinal value. Seed is used for extracting mahua oil which can be used for food preparation, cosmetic uses. Mahua flowers are collected and dried to make liquor out of it. Almost all traditional rituals are incomplete without using mahua in Bastar.

Chironji is other cash product which has high value in the market .It is considered as dry fruit.

Imali and Imali seeds (Tamarind and Tamarind seeds) is one of the major forest products ,which gives sustainability for livelihood. Jagdalpur is Asia's biggest market for Imali (Tamarind) and influence the price of Tamarind across India.Imali seeds are very useful for medicinal purposes.

Dried Mango seeds collected by locals gives great opportunity for creating Dried Mango Powder market of India.

Dried Mango-Amchur

Yum/tapioca/Ban aloo or Karu Kanda is commonly find and extracted from the Jungle and process to make chips from it . 

The Raw Turmeric is heavily consumed by local tribes since years in their food preparation and which is considered one of the reasons behind their good health immunity.

Kacchi Haldi- Raw Turmeric

Nonvegetarian food habits :

Non vegetarian food has influence on Bastar's food culture.Different types of  fish, lobster are very common is regular food habbits. They keep dried fish for the summers. Other than fish, Chicken,Goat are consumed by locals.

Chapda Chatni which is specialty of Bastar region made with red ants. Local consider it as medicinal and rich in nutrients. 

Aamat is kind of sambar made in Bastar with the use of different kind of vegetables including Bamboo Shoot .

The special preparation of rice are sweet vada, nariyal mithi which is prepared by coconut, gudiya khaja ,Mahua laddoo which is prepared by Mahua, are used as some of the traditional sweets.

The use of pumpkin red and white, papaya, tuma, Lauki are used to make Badiyan.

Rakhiya Badi

Cashew (Kaju) in Bastar :  

In 1970 Bastar's tropical weather was found suitable for the Cashew farming. Since then cashew saplings where planted in large number in different parts of  Bastar region. Now the production of cashew has been increased many fold ,which is also generating income for locals.

The food tradition of Bastar is unique in different parameters .The dense forest, tribes and weather creates a combination,which is raw, healthy, close to nature. Bastar's Unique Tradition is still untasted and unexplored by the rest of the world . 

#Bastartribalfood, 

#famousfoodofBastar,

#Bastarhaat,

#Bastar'sforestproducts,

#TraditionaltribalfoodsofBastar,

How to make Rakhiya Badi -White Pumkin Balls

Chhattisgarh Recipes Rakhiya Badi 

Watch Complete Rakhiya (White Pumpkin balls) Badi Recipe Here :

Take a big size White Pumpkin(4-5 kgs).

White Pumpkin-रखिया 

Take Udad dal(white lentil) and soak it for 4-5 hours

Now cut the Pumpkin in pieces and remove the seeds from pumpkin pieces

pumpkin pieces 

The pumpkin pieces are ready for grating

Grated white pumpkin 

 Transfer the pulp in cotton cloth to remove the water and leave it for 15-20 minutes.

Meanwhile grind the soaked lentils and keep ready the thick lentil paste.  

Whip the dal(lentil) paste thoroughly. 

Udad Dal Paste 

Now, check the grated pumpkin, whether it become little dried after draining water. 

Mix the grated pumpkin with dal paste and continue whipping.

Due to more stirring the paste become very light in weight.To check the lightness take a bowl of water and drop a small ball of the paste in it,the ball should float in the water.

Paste is ready to make badis.

Now take big trays (traditionally it is made with bamboo sticks and locally called "Parra").

Spread a wet cotton cloth over it and start making round balls from the Pumpkin paste.

Rakhiya Badi 

Once the whole paste gets over then dry them under hot sun for 2 days.

After 2 days change the sides and let it dry for next 1-2 days,till it gets completely dry.

Once Badis are dried ,store them in a container.  

Dried Rakhiya Badi -White Pumpkin 

छत्तीसगढ़ की रखिया बड़ी -पूरी विधि

४-५ किलो भार का एक  रखिया लें। साथ ही १ किलो उड़द दाल को ४-५ घंटों के लिए  भीगा लें। रखिया को टुकड़ों में काटें और रखिया के बीजों को अलग कर लें।  रखिया को कद्दू कस करें।सूती के कपड़े में घिसे रखिया को डालें और १५-२० मिनट्स के लिए छोड़ दें , ताकि पानी अलग हो सके। अब दाल को पानी से निकाल लें और दाल को पीसें।गाढ़ा पेस्ट बनाएं। दाल के पेस्ट को अच्छी तरह फेंटे।कपड़े में कद्दू के फर से पानी निकल चुका है। दाल के साथ किसे कद्दू को मिलाएं और फेंटते रहें,फेंटने के बाद पेस्ट बहुत हल्का हो जाता है। पेस्ट तैयार है। अब बड़े ट्रे पर्रे के ऊपर गिला सूती कपडा बिछा लें और बडियों को गीले कपड़े पर डालते चलें।बड़ी को  कड़ी धूप में सूखने के लिए छोड़ें1-2 दिन बाद बड़ी को पलटा कर सुखाएं,बड़िया सूख कर तैयार हैं। 

चिरपोटी टमाटर -Cheti Tomato-Cherry Tomato

Chirpoti Tomato-Cherry Tomatoes

Chirpoti or Cherry Tomatoes :This very own Chhattisgarh's organic grown tomatoes are getting extinct among all other hybrid varieties of tomatoes. Chirpoti or Cherry Tomatoes has many medicinal properties including pack of vit C and antioxidants. These tomatoes grow in bunch and looks like cherries.

It is easy to grow ,mostly it is found in home garden or in fields. In Chhattisgarh people make Chirpoti Chutney cooked or raw. In western world the baby tomatoes are preferred in Salads in cut or whole form.

Patal Chutney-Tomato Chutney

चिरपोटी टमाटर : छत्तीसगढ़ के टमाटर की यह प्रजाति जो कि हाइब्रिड टमाटरों के बीच विलुप्त होती जा रही थी ,अपने औषधीय गुणों को ले कर भारत सहित पश्चिमी देशों में cherry या चेटी टमाटर के नाम से बहुत प्रसिद्ध है। विटामिन सी का यह अंबार और  कई बीमारियों जैसे कैंसर, मधुमेह और हृदय रोगों में काफी मददगार है।

गुच्छों में लगने वाले यह टमाटर उगाने में सरल और आसानी से घर पर या खेतों में लगाए जाते हैं।

Benefits of Small Tomatoes

#Chirpoti

#Cherrytomatoes

#Chetitomatoes

#Patalchutney

#benefitsofsmalltomatoes

Chanabhaji -Benefits of Chickpeas leaves

 चनाभाजी (Chick Peas  Leaves ):

Chanabhaji -Benefits of Chickpeas leaves

चनाभाजी(chickpeas) : सर्दियों में मिलने वाले इस भाजी या साग को protein का राजा भी कहा जाता है । पर्याप्त मात्रा में कार्बोहाइड्रेट,protein, विटामिन, फाइबर,आयरन,magnesium मिलता है।

Famous Bhaji Of Chhattisgarh-Chana Bhaji

कब्ज़,daibetes और पीलिया में विशेष फायदे की यह भाजी छत्तीसगढ़ में प्रचुर मात्रा में उपलब्ध होती है।

चना भाजी छत्तीसगढ़ में बहुत पसंद की जाती है। इसे बैगन या चने की दाल के साथ बनाया जाता है।