If there’s one flavoring ingredient I like the most in Indian cuisine, it has to be curry leaves. Being raised in South India, this ingredient fascinated me. I love how instantly these leaves provide us with an unmatchable aroma and taste to the food. Curry leaves, sometimes referred to as kadhi patta, are an essential component of Indian cuisine. This fragrant herb is commonly utilized in a range of cuisines from around the nation, including sambar, chaas, and kadhi. The strong flavors of curry leaves, which are primarily used in South Indian cuisine, let a meal stand out from the crowd. Curry leaves are also recognized to provide a plethora of health advantages. You heard us, I’m sure. Together with its many culinary applications, it also has a high nutritional profile and is good for our general health.
What are Curry Leaves?
Curry leaves are a type of fresh herb derived from the curry leaf plant. These leaves have an oddly bitter flavor and sweet-pungent aroma that make it difficult to explain. They will provide a nutty aroma as well as hints of anise and citrus when added to food. It will taste pungent if you bite into one straight. Cooking with it would be the only way to experience its flavor properly!
Different Names for Curry Leaves
There are several names for curry leaves. However, the scientific name is Murraya Koenigii. Besides that, it is known as ‘Kadi Patta’ in Hindi. In Kannada, it’s known as ‘Karibevu’, ‘Tamil, its ‘Kariveppila’, whereas Gujaratis call it ‘Mitho Limdo’.
Health Benefits of Curry Leaves
How to Use Curry Leaves?
Curry leaves can be used in a variety of ways. The most common way of using curry leaves is tempering (or tadka). We use curry leaves along with mustard seeds and green chilies to get that pungent taste and aroma. Other than that, it can also be used to make chutney, chutney powder, curries, stir-fries, rice dishes, salads, and more. Whatever way you choose to use curry leaves, make sure to fry them in oil to get that burst of flavor.
Where to Buy Curry Leaves?
Curry leaves are available at Indian grocery stores, farmers’ markets, and even certain Asian food stores. These are extremely affordable, usually costing less than $1 a packet. There will be a few tiny sprigs when you purchase them; as most recipes only call for individual leaves, remove them and throw away the stems.
How To Store Curry Leaves?
We’ll demonstrate three different methods for storing curry leaves. First, put it in the refrigerator; second, put it in the freezer; and third, use dried curry leaves.
Cleaning Curry Leaves
No matter how you want to store the leaves, make sure to wash the leaves first under cold water to remove any dirt or debris. After that, spread them out in a single layer on a kitchen or paper towel and gently wipe them dry. You may alternatively let them air dry on the kitchen towel for a few hours. PS: You may wash curry leaves, spin them in a salad spinner to remove excess water, and store them in an airtight container.
In the Refrigerator
Curry leaves should be wrapped in a paper towel to absorb any extra moisture before being placed in an airtight container for storage in the refrigerator. Whenever you use them in your cuisine, be sure they are okay. Be sure to remove any brown or damaged leaves that you see. Replace the paper towel on a weekly basis and wipe away any water droplets that collect in the container.
In The Freezer
The leaves can be kept in the freezer in a Ziploc bag or air-tight container. Squeeze out any excess air and seal tightly. Don’t worry! The flavor doesn’t vary, even though the leaves colors do. Simply take them out of the freezer whenever you need to use them. No need to thaw them.
Dried Curry Leaves
And the last one is the dried curry leaves method. If you have an excess of curry leaves and do not intend to use them all up while they are fresh, you may dry them—dried curry leaves keep for 6-12 months when stored correctly! Place the washed and dried curry leaves on a clean, dry surface, such as a plate or baking sheet. Make sure to spread the leaves in a single layer without overcrowding to let the airflow properly. Keep them on the kitchen counter away from the direct sunlight and moisture. Allow them to air dry for 2-3 days until they become crisp. Once the curry leaves have been dried, store them in an airtight glass container or ziplock bag. You can crush them roughly and store them.
More Cooking 101 Recipes
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