Curry Leaves


I absolutely love curry leaves. It has to be my favorite spice or herb in Indian cuisine. Usually it is added to the oil before cooking  in mainly vegetarian dishes like dal, sambar, curry, pickles etc. It also goes very well with coconut and tomato dishes. Curry Leaves are mostly used in South India, Malaysia, Sri Lanka, Mauritius and Fiji. The leaves are usually used fresh, and the aroma is so good.

 Curry leaves are also an ingredient in some curry powders.

The leaves are available from Indian grocers. They can be kept in the fridge for about 2 weeks and can also be frozen or dried.

 I blend the fresh leaves into raw soups and crackers. I also dehydrate the leaves to sprinkle on salads and raw soups. Mmm Mmm.

Curry leaves are high in antioxidants and carotenoids. They are used in ayurvedic medicine as a digestive. Curry leaf mixed with lime juice is a folk remedy for morning sickness. They are also used to increase the appetite of convalescents. New research is showing them to be highly beneficial for diabetes.


1 Comment »

  1. lifeagift said

    Thanks for your encouraging pos. Love your site and blog. Keep up the good work!

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