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 asafoetida 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!
While nothing compares to fresh curry leaves you can also buy them dried. Dried curry leaves keep well but are less flavorful than fresh ones. If using dried curry leaves remember to compensate for the loss of flavor by adding more leaves to your pot.