Also known as mitho limado, sweet neem leaves, kari patah, and various other names. Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. They grow on the curry tree, which is part of the citrus family. These aromatic leaves have a lemon scent and a distinct, pungent taste.
• Sauté in ghee to release the tender flavours.
• Make a tadka with mustard seeds and cumin for a flavoursome meal.
• Dry and crumble them over any dish to add flavour.
• Heat oil in a pan and add curry leaves for extra relish.
What are the health benefits?
• They have natural antibacterial and anti-inflammatory properties.
• They are also a good source of iron, helping with anemia.
• Curry leaves also have anti-diabetic qualities, that help reduce blood sugar levels and can help regulate cholesterol.