About Curry Leaves
It is an essential spice in South Indian, Sri Lankan, and Malaysian curries, dhals, samosas, dosai fillings, chutneys, snacks, sambars, soups, breads, and vegetables. Curry leaf is popularly used in South Indian vegetarian and fish dishes and Sri Lankan curries. Curry leaves mix well with mustard seeds, turmeric, ghee, cumin, coriander, fenugreek, dals, ginger, garlic, tomatoes, and yoghurt. It provides a certain zest to yoghurt-based salad dressings and vegetable dishes, such as fried cabbage, lentils, beans, okra, or eggplant. It is usually removed before the food is eaten.