Kariveppilai / Curry leaves
There is no south Indian cuisine without this. It is an important ingredient for sambar, rasam, buttermilk and other side dishes. It gives a nice aroma to the food. It is good for curing giddiness. It helps in strengthening the bones and nerves. The kariveppilai (Curry leaves / Karipatha) should be grind well and made into a paste. A small part of the paste to the size of a grape should be taken in morning and night with buttermilk. This helps in curing piles.
Kariveppilai powder for rice:
1. Fried Dhal (Tuvaram paruppu) 1/4 kg
2. Dry ginger (after removing the outer layer) 10 grams
3. Kariveppilai fried in ghee 50 grams
4. Salt for taste
Grind them all together and put it in a jar. Mix this powder with rice, adding a little ghee and eat it. It will be tasty to eat. This will increase the hunger. It dissolves the cholesterol content that accumulates in the liver. We can eat this in the morning and night. Kariveppilai is also good for hair growth.