Curry Leaves

Use curry leaves in cooking to enhance flavour of vegetarian and non- vegetarian recipes.

Fried meat, chicken taste and smell better if you add curry leaves while frying them.



To get the best out of curry leaves use only powdered curry leaves, paste, or extract.

When eaten directly  curry leaves are not easily digestable.

To make curry leaves powder

Wash and aerate the leaves.  When dry, heat in microwave till crisp, powder and store in air tight containers.

Can also be roasted with a little bit of urad dhal in a heavy bottom pan, and powdered.

While cooking vegetables heat coconut oil, dip a bunch of curry leaves  for a few seconds and remove.