First of all, Curry powder does not come only from Curry leaves!
Curry leaf or Kadipatta is a spice truly native to India & Sri Lanka. It is literally the ‘leaf used to make curry’. It adds a very aromatic, slightly spicy & bitter flavour to the dish with subtle citrus notes and hence goes well in curries. It is especially used in the Southern & Western parts of India.
Curry leaves are available all year-round. They are usually used fresh as drying makes it lose most of its flavour. The leaves are edible after they are cooked and do not need to be removed before eating.
Most recipes call for curry leaves to be added either in the start or end of the recipe. Either way, it is tempered in hot oil/ ghee with other spices and added. It could be fried until crisp & used for garnish to give a crunchy texture and complex flavour to the final dish.
Medicinally curry leaves help to stimulate digestive system & also make hair and skin healthy. It lowers blood sugar & improves heart function!
Follow us as @elthecook explores the depth of this ‘Fragrant’ spice when tempered in hot ghee. Tempering releases multiple flavor compounds which results in a complex flavor profile of the final dish!
Love Curry Leaves?
Try out our Pongal Kit, flavored with Curry Leaves & Premium Indian Spices.
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