Curry Leaves – the fresh leaves are used mainly for tempering, garnishing and also in Indian traditional medicine, and widely used on a daily basis all over India and mostly all Asian countries. Oil made using curry leaves is great for hair.
Also Known As
Murraya koenigii is its scientific name and is known as kadi patta, meetha neem, karuveppelai, kareapela, kudianeem, karepaku, and gandhabevu.
Usage
The flavor is so loved that it is used by mostly all chefs around the world. Lately it is deep fried crispy and garnished over various dishes. It is used to make chutneys, and as tadka in dals, side dishes and curries.
Origin
Mumbai, Mahrashtra, India
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