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CURRY LEAVES
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Description:
Curry leaves come from a shrub or a tropical tree. The tree is native to India and Sri Lanka where the plant is so widely grown that it results in the herb being very cheap. Vegetable vendors often drop a few sprigs into your shopping basket free of charge. The dark green leaves are almond shaped.
How to select:
Curry leaves are available fresh or dried.
Use:
This herb is used extensively in Gujarat and South India.In South India, curry leaves are used to flavour vegetables, lentils and breads. These leaves are ground with coconut and spices to make wonderful chutney, which is a good accompaniment to any meal. Curry leaves are added to hot oil before adding the main ingredients or used in several recipes as an ingredient in tempering (for dhoklas) etc.
How to store:
Storing raisins in the refrigerator in an airtight container will extend their freshness and prevent them from becoming dried out.
Health benefits:
Curry leaves has a positive effect on the aging brain.
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Recipe(s) having the name CURRY LEAVES
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 Gujarati Kadhi |
| Kovalam Mutter |
| Dhokla Bahar |
| Vegetable Curry with Coconut Rice |
| Tamatar ki Kadhi |
| Subzi Dal |
| Palak Kofta Kadhi |
| Paneer Potli ki Curry |
| One Dish Dal |
| Tendli Bhaat |
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Utensils
Cooking Terms
Ingredients
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