Curry leaves
Small, glossy, aromatic leaves used in South Indian and Sri Lankan cooking. No relation to curry powder. Bloomed in hot oil at the start of cooking (tempering), they release a nutty, citrusy fragrance dried leaves can't replicate.
Used for
- tempering (tadka)
- dals
- curries
- chutneys
In the kitchen
- Bloom in hot oil until they crackle.
- Add whole, don't chop.
- Use fresh over dried whenever available.
Picking it at the store
- Fresh leaves freeze well. Buy a bunch and freeze what you don't use rather than letting them wilt in the fridge.
- Dried curry leaves are a weak substitute; an Indian or Sri Lankan grocer's freezer section is worth seeking out for fresh.
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