Medicinal Use
Kathalai poo contains over 20 minerals, all of which are essential to the human body. The human body requires 22 amino acids for good health -- eight of which are called "essential" because the body cannot fabricate them. Aloe Vera contains all of these eight essential amino acids, and 11 of the 14 "secondary" amino acids. Aloe Vera has Vitamins A, B1, B2, B6, B12, C and E. In India, Aloe vera is believed to help in sustaining youth, due to its positive effects on the skin. Hence it is called ghee kunvar or ghee kumaari.
![](https://1.bp.blogspot.com/-36A_oze2Q4I/ULL_GLBOyjI/AAAAAAAAFTE/PiWrfevOF9I/s640/kathalai1.jpg)
Kathalai poo contains over 20 minerals, all of which are essential to the human body. The human body requires 22 amino acids for good health -- eight of which are called "essential" because the body cannot fabricate them. Aloe Vera contains all of these eight essential amino acids, and 11 of the 14 "secondary" amino acids. Aloe Vera has Vitamins A, B1, B2, B6, B12, C and E. In India, Aloe vera is believed to help in sustaining youth, due to its positive effects on the skin. Hence it is called ghee kunvar or ghee kumaari.
![](https://1.bp.blogspot.com/-36A_oze2Q4I/ULL_GLBOyjI/AAAAAAAAFTE/PiWrfevOF9I/s640/kathalai1.jpg)
Ingredients
Kathalai poo - 2 cups
Urad dhal - 2 tbs
Garlic- 3 pods
Green Chilly- 2
Tamarind- small ball
Salt - as required
Oil – 4 tsp
Mustard seeds - 1 tsp
Urad dhal - 2tsp
Curry Leaves
Urad dhal - 2 tbs
Garlic- 3 pods
Green Chilly- 2
Tamarind- small ball
Salt - as required
Oil – 4 tsp
Mustard seeds - 1 tsp
Urad dhal - 2tsp
Curry Leaves
- Clean Kathalai poo. Remove the unwanted parts.
- Heat 1tsp oil and add urad dhal.
- When it turns golden, add garlic, slit green chillies and kathalai poo.
- Add salt and saute till the mixture becomes dry.
- Add tamarind and 1/4cup water. When it starts boiling, switch flame to low and cover pan.
- When it is fully cooked and little water remains, switch off flame. Allow it to cool.
- Grind it to a smooth paste.
- Heat oil and splutter mustard, urad dhal and curry leaves.
- Add the paste and cook on low flame. Cover the pan because it splutters a lot.
- When oil separates switch off flame and transfer thuvaiyal to a serving bowl.