The nomenclature for curry patta, the ubiquitous leaves which lend such an appetising aroma to various dishes from South India, is varied, reflecting its history as well as its traits. In Mauritius and Réunion Island, where the indentured labour from the south would have taken such an essential ingredient of their various recipes, it is known as caripoulé and caloupoulé respectively, an evolution from the Tamil kariveppilai.
In Sanskrit, it has the most eloquent name of surabhinimbu (lemony fragrance) which so aptly describes the aroma of curry patta, a tree belonging to the citrus rutaceae family. One of its Hindi names is gandhela, from gandh, i.e. aroma. Aroma apart, another distinctive characteristic of the tree is its tenacity: it propagates very easily and once rooted, does not die easily. No surprise then that such a life-sustaining plant should offer, from roots to leaves to bark, a myriad of health benefits.
The phytonutrients and phytochemicals profile of curry patta is most impressive, containing as it does carbohydrates, fibre, glycosides, flavonoids, vitamins A, B, C and E, other elements such as calcium, phosphorus, iron, magnesium, copper as well as nicotinic acid, amino-acids, folic acid, plant sterols, kaempferol and antioxidants.
Some of the benefits we are all aware of, for example, how good curry patta boiled in coconut oil is for hair growth, premature greying, and to restore bounce to thin, limp hair. In fact, a hair pack made of curry leaves and soaked fenugreek, that other marvel, works wonders too. We also know it is a good tonic. Since curry patta contains both iron and folic acid and the latter helps the absorption of iron, it is very effective in cases of anaemia.
The presence of antioxidants and vitamins A and C makes curry patta a very liver-friendly ingredient as it not only protects this organ from oxidative stress caused by the ingestion of harmful substances but also stimulates it to function properly.
These elements act as decongestants as well, helping loosen and release mucous as they are anti-inflammatory, anti-bacterial and anti-fungal. The high content of anti-oxidants is also responsible for lowering the levels of bad cholesterol (LDL) which forms when oxidised. With regard to digestion, these highly fragrant, lemony leaves induce our appetite; carminative in nature, they help control flatulence. According to Ayurveda, they are useful in cleansing ama , i.e. toxic waste, and in balancing pitta , especially in the stomach. It is also believed that they play a healthy role in the absorption of fat by the body, thus leading to weight loss. If one suffers from indigestion and nausea after consuming excess of fat, it is advised to have the juice of the curry leaves to which the juice of lemon and a dash of sugar is added. Recent studies have revealed the amazing ability that curry patta has to protect the body, more specifically the chromosomes and bone marrow, from the negative impacts of chemotherapy and radiotherapy. In fact, in a Japanese study it is contended that the carbazole alkanoids extracted from curry leaves are beneficial in cases of leukaemia, prostate and colo-rectal cancers. Moreover, as far as diabetes is concerned, it has been found that curry patta reduces the glucose level in the blood by blocking the functioning of the enzyme alpha amylase which is active in the pancreas during digestion and converts starch into glucose.
All these benefits and many more make curry patta a super star of the Indian super foods repertoire and it should be included regularly if not daily in our meals. Though the tree is found both in the south and north of India, it is not widely used in the north except when it flavours the occasional kadhi . Through the South Indian diasporas that have travelled to South East Asian countries, including Malaysia and Vietnam, the tree has reached there and is used in some of their dishes, be it a fish curry or a chicken Nonya style.
There are many simple ways in which we can include this health-promoting ingredient; we can make a chutney and have it as a relish or dipping sauce with various snacks, especially fried ones, given its fat-modifying property. One can also use curry patta to flavour raitas , buttermilk and pulaos . In Gujarat, they add this ingredient when tempering dhoklas. Once we get used to the flavour of curry patta, we cannot help being addicted to it and this is one addiction for which no de-addiction will be needed.
