Translations:Curry tree/12/en

Uses

Culinary

Curry leaves have a "mild, aromatic, slightly bitter" flavor. The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam, and kadhi; additionally, they are often dry-roasted (and then ground) in the preparation of various powdered spice blends (masalas), such as South Indian sambar masala, the main seasoning in the ubiquitous vegetable stew sambar. The curry leaves are also added as flavoring to masala dosa, the South Indian potato-filled dosas, made with a mildly probiotic, fermented lentil and rice batter. The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia. In Cambodia, curry leaves (Khmer: ស្លឹកកន្ទ្រោប, slœ̆k kontroap) are roasted and used as an ingredient for samlor machu kroeung. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor are greatly inferior. In almost all cases, the leaves will be freshly plucked from a garden only a few hours or even minutes before they are used. The oil can be extracted and used to make scented soaps.