Curry Leaves 12g


Curry leaves have a unique taste that is often described as slightly bitter, nutty, and reminiscent of citrus. When cooked, they release a distinct aroma that is both refreshing and earthy. An essential ingredient widely used in Indian, Sri Lankan, and other South Asian cuisines. including curries, dals, and soups, the subtle flavour is unmistakable.

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Typically used in:
  1. Seasoning: Curry leaves are often used as a seasoning in various dishes. They are typically tempered in oil or ghee at the beginning of cooking to release their aroma and flavour.
  2. Soups and stews: Curry leaves can be added to soups, stews, and curries during the cooking process to infuse the dish with their distinct flavour.
  3. Chutneys and sauces: They can be blended with other ingredients to make flavourful chutneys and sauces, which can be used as condiments or accompaniments.
  4. Rice dishes: Curry leaves can be added to rice dishes like biryanis or pulao to enhance their taste.
  5. Marinades: They can be added to marinades for meat, seafood, or vegetables to infuse them with a fragrant flavour.
Recipe Ideas:
  1. Curry Leaf Rice: Sauté some curry leaves in oil or ghee and mix them with cooked rice. This simple dish is packed with flavour and can be enjoyed on its own or as a side dish.
  2. Curry Leaf Chutney: Blend curry leaves with coconut, tamarind, green chilies, and other spices to make a tangy and aromatic chutney. It goes well with dosas, idlis, and other South Indian snacks.
  3. Curry Leaf Chicken: Use curry leaves as a seasoning for chicken curry. Sauté them with onions, garlic, and spices before adding the chicken to create a rich and fragrant dish.
  4. Lentil Soup with Curry Leaves: Add curry leaves to a lentil soup or dal during the cooking process to enhance its flavour. The leaves complement the earthy taste of lentils beautifully.
  5. Spiced Buttermilk with Curry Leaves: Blend curry leaves with yogurt, roasted cumin powder, salt, and water to make a refreshing and flavourful spiced buttermilk.
Remember to remove the curry leaves before serving the dish, as they are primarily used for flavour infusion and are not typically consumed whole.

Curry leaves.

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