Curry leaves (Kadi Patta) are available fresh or dried. These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make a wonderful chutney. Curry leaves are added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating. To dry the fresh leaves, place leaves between two kitchen towels and microwave on high for a minute or two.
Curry Leaves
Curry leaves (Kadi Patta) are available fresh or dried. These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make a wonderful chutney. Curry leaves are added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating. To dry the fresh leaves, place leaves between two kitchen towels and microwave on high for a minute or two.
