Fresh Curry leaves (Sweet Neem Leaves)

Curry Leaves also called as curry Patta or Kadi patta which is an essential ingredient in Indian cooking to add flavor and aroma to curries, dals and soups. This aromatic herb widely used in south Indian cooking. The curry leaves are vibrant green, and teardrop shaped and about one and half inches in length. These Aromatic curry leaves have a lemon scent and a distinct pungent taste.

Health Benefits of Curry Leaves

Curry leaves have natural antibacterial and anti-inflammatory properties. These amazing leaves are good source of iron, help with anemia and their anti-diabetic qualities help to reduce blood sugar levels and help to control cholesterol.

Few Ideas to Use Curry Leaves

• Sauté in Ghee - Sauté Curry leaves in Ghee at high heat to release the flavor from curry leaves. Stir them for 2-3 minutes and oil and leaves to any dish you like.
• Prepare tadka - Tadka is an aromatic base which is very popular throughout Indian Cuisine. The main ingredients to prepare this base are Curry leaves, Mustard Seeds and Cumin Seeds. Sauté these ingredients in Ghee at high heat (you can also add other ingredients like Methi seeds, whole red chilies as per your taste) and pour over a dish as final step
• Dry Curry Leaves - Air Dry curry leaves in an open container. It would take about 2-5 days. Once they are ready and store it in an airtight container to preserve the leaves for up to a year. Crumble these dried curry leaves and sprinkle over a dish to add flavor.
• Flavor Oil - Heat the oil in a pan and add the curry leaves and sauté them for 2-3 minutes. Remove the curry leaves and use the oil as flavor in other dishes.

Storage

Store in refrigerator to keep the leaves fresh.

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