Unit/Weight : 20Gr
Brand : TRS
Country : India
The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.
Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).
It is a small tree, growing 4–6 m (13-20 feet) tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant.
Curry leaves are also used in a lot of Sri Lankan curry recipes.
There are mainly two ways they're used.
- 1. Added to hot oil at the very beginning of the cooking, then add the onions, chillies, then garlic/ginger/lemongrass/rampe (pandan), then spices, then other ingredients.
- Tempered in oil along with onions or green chillies or whatever and added, along with some of the oil, at the end of the dish like a garnish.
- Or both.
Curry leaves are also used quite a bit in Ayurvedic medicine.