Curry leaves in BIO
Curry leaves are a key spice ingredient in many South Indian dishes. They have a delicious, earthy, nutty aroma and flavor and are used with mustard seeds and asafoetida in cooking. Curry leaves are used in dals, sambhar, chutneys, lemon rice, coconut rice and dry vegetable dishes like potatoes, cabbage and beans. Only 8-10 leaves are needed to make the spice and they fill the kitchen with a heavenly and enticing aroma!
Curry leaves can be added to buttermilk along with asafoetida and fresh coriander leaves to make a light and refreshing drink.
Store in a dry, cool place.