<p>If you have grown up thinking karipatta can only course its delicious way through the traditional sambar, think again. New ways of using this beneficial green are ranking high on popularity charts. Here are three superstar picks of how to spruce up your leafy intake.</p>.<p><strong>Grow together</strong></p>.<p>The next time you try and flick the crunchy, wok-fried karipatta off your masala idli, pause and ponder. The leaves are known to encourage melanin production in your hair follicles and help slow down the process of greying. Curry leaves carry antioxidant and anti-inflammatory properties and do away with dead hair follicles, making way for better strand health.</p>.<p>You can pound fresh curry leaves and warm with a little coconut oil for scalp application, or do the final rinse of your hair after wash with water in which you boiled karipatta.</p>.Rustic, royal Rajasthani fare.<p><strong>Food fun</strong></p>.<p>Karipatta and ‘gunpowder’ make for a yummy mix to drizzle on vegetables for a crispy bite. Bring in fusion Italian dishes with parmesan-flavoured curries topped with green chilli, karipatta, and mustard seeds. The Indian seasoning pairs up beautifully, mixed with sweet spices, making the karipatta go much beyond the finely-ground powder, flavoursome herbs and seasoning essential - forms in which it nestled in grandma’s kitchen caddy.</p>.<p><strong>Sip it up</strong></p>.<p>The kitchen makes its way to the bar this summer with ginger strains, curry leaves and a slash of lime streaking through sundowners in pours. The edgy twist the slightly pungent leaf brings lends the drinks that winsome touch. Did you know that rolling curry leaves into cocktails helps in maintaining sugar levels in the body, especially in the tropical climate?</p>.<p>Stay cool the cool way with cold-infused karipatta in flavoured iced tea. Pair up the slightly sourish taste of the karipatta with seasonal fruits such as mango. This balances out the flavours while enhancing the taste and giving classic cocktails a refreshing twist.</p>
<p>If you have grown up thinking karipatta can only course its delicious way through the traditional sambar, think again. New ways of using this beneficial green are ranking high on popularity charts. Here are three superstar picks of how to spruce up your leafy intake.</p>.<p><strong>Grow together</strong></p>.<p>The next time you try and flick the crunchy, wok-fried karipatta off your masala idli, pause and ponder. The leaves are known to encourage melanin production in your hair follicles and help slow down the process of greying. Curry leaves carry antioxidant and anti-inflammatory properties and do away with dead hair follicles, making way for better strand health.</p>.<p>You can pound fresh curry leaves and warm with a little coconut oil for scalp application, or do the final rinse of your hair after wash with water in which you boiled karipatta.</p>.Rustic, royal Rajasthani fare.<p><strong>Food fun</strong></p>.<p>Karipatta and ‘gunpowder’ make for a yummy mix to drizzle on vegetables for a crispy bite. Bring in fusion Italian dishes with parmesan-flavoured curries topped with green chilli, karipatta, and mustard seeds. The Indian seasoning pairs up beautifully, mixed with sweet spices, making the karipatta go much beyond the finely-ground powder, flavoursome herbs and seasoning essential - forms in which it nestled in grandma’s kitchen caddy.</p>.<p><strong>Sip it up</strong></p>.<p>The kitchen makes its way to the bar this summer with ginger strains, curry leaves and a slash of lime streaking through sundowners in pours. The edgy twist the slightly pungent leaf brings lends the drinks that winsome touch. Did you know that rolling curry leaves into cocktails helps in maintaining sugar levels in the body, especially in the tropical climate?</p>.<p>Stay cool the cool way with cold-infused karipatta in flavoured iced tea. Pair up the slightly sourish taste of the karipatta with seasonal fruits such as mango. This balances out the flavours while enhancing the taste and giving classic cocktails a refreshing twist.</p>
