Curry Leaves Description:
Curry leaves, also known as Murraya koenigii, are aromatic leaves commonly used in Indian and South Asian cooking. They are small, shiny, dark green, and grow in pairs along a long stem. Curry leaves have a distinct, slightly citrusy aroma and a mildly bitter, pungent flavor that enhances the taste of dishes when sautéed in oil.
These leaves are widely used in tempering (tadka) for curries, dals, chutneys, and rice dishes. Beyond their culinary use, curry leaves are valued for their medicinal properties, known to aid digestion, support hair growth, manage diabetes, and boost immunity.
Curry leaves are typically used fresh, but they can also be dried or ground into a powder for longer shelf life.
Curry Leaves / கருவேப்பிலை / कड़ी पत्ता / కరివేపాకు / കറിവേപ്പില / ಕರಿಬೇವು