Curry Leaves (Bunch)

Fresh Curry Leaves (Murraya koenigii) come as one bunch and have a distinctive aromatic flavour widely used in South Indian and Sri Lankan cooking. Pick the leaves from the stems before use. Adding them to hot oil at the beginning of cooking helps release their characteristic aroma and flavour.

How to use: Tempering for dal, sambar, rasam and curry, and in sambol, chutney, kottu and lemon rice.

Storage: Wrap in kitchen paper and keep in an airtight container in the fridge. The leaves can also be frozen.

Also known as: Tamil: karuveppilai. Sinhala: karapincha. Hindi: kadi patta.