Curry leaves flush out toxins and improve the functioning of the liver. This prevents fat absorption.
Add a sprig to your sambar or add flavour to your soups and buttermilk with the chopped leaves. And, most importantly, get used to chomping away on them if you`d like to see the fat melt away.
Curry leaves rice make a great lunchbox recipe Ingredients:
1 cup - fresh curry leaves
1/2 tsp - oil
1 tbsp - urud dal
1/4 tsp - asafoetida
4 - red chillies
1 tsp - mustard seeds
1/2 tsp - whole pepper
3/4 cup - rice (uncooked)
Cook rice and set aside.
Heat oil in a pan.
Fry all the above ingredients together till curry leaves turn crisp and urud dal turns golden brown.
Cool and grind to a coarse powder.
Mix with hot rice and ghee. Serve with pappad.