Curry leaves are the main seasoning ingredient in many south Indian dishes. They have a delicious, earthy, nutty aroma and taste and are used in combination with mustard seeds and asafetida to season a dish. Curry leaves are used in dals, sambhar, chutneys, lemon rice, coconut rice, and dry vegetable dishes like potatoes, raw bananas, cabbage, and beans. Just 8-10 leaves are required to season and they fill the kitchen with a heavenly and enticing fragrance!
Curry leaves can be added to buttermilk along with asafetida and fresh coriander leaves to make an easy and refreshing drink.