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Kadi Patta Chai (Curry Leaf Tea) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Kadi patta chai

Kadi patta chai

Kadhi patta or curry leaves not only make the food tastier they offer a wide range of amazing health benefits as well, whether you make its tea, decoction, drink its water or use them in cooking.

The curry leaf plant, Murraya koeniigi is very easy to grow at home from a sapling and hardly requires any maintenance once it takes root and sprouts new shoots. It is quite hardy and pest-free.

Curry leaves contain some unique plant compounds which are the reason they offer some amazing health benefits, among them are, reduction in weight and fat, strengthening the hair roots, improving skin health and anti-ageing benefits, relieving digestion-related issues, reducing stress and calming the mind, detoxifying the body and more.

We will now see how this curry leaf tea, which is also called curry leaf kashayam in South India and curry leaf chai in the Hindi speaking belt of India, is prepared.

For information, structured water is copper-treated water. To make structured water fill an earthen pot with water and place a copper plate in it. Let this water sit overnight. In the morning remove the copper plate and use the structured water. Structured water is bacteria and virus-free water with the correct ph and heavy metals and plastic nanoparticles removed to the bottom of the pot. For this reason, draw water from the top of the pot and discard the water when one-fourth of it is left then clean the pot and copper plate. The copper plate needs to be scrubbed with lemon and salt to remove the oxidation coating and this process is repeated daily.

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

1 serving

Ingredients

  • 1 cup/250 ml water
  • 10-15 kadi patta/curry leaves
  • 1/2 tsp/to taste palm jaggery syrup, optional

Instructions

  1. Wash the curry leaves in tamarind water if brought from the market then in structured water or in only structured water if homegrown and keep aside.
  2. Bring water to a boil then add the washed curry leaves and simmer on low heat for 2-3 minutes.
  3. Cover with a lid and let sit for a couple of minutes.
  4. Strain out the decoction through a steel strainer and drink sip by sip on empty stomach in the morning. Sweeten with a healthy sweetener like palm jaggery syrup if you wish.

Kadi Patta Chai (Curry Leaf Tea) Recipe

© 2021 Rajan Singh Jolly

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