The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name “curry leaves”. They’re an essential component of South Indian cooking, adding a subtle aroma to simple dishes and complexity to highly spiced ones.
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 asafoetida and fresh coriander leaves to make an easy and refreshing drink.
Not only do they make the dish irresistibly appetizing, curry leaves bring with them many benefits.
– They are rich in fibre, calcium, phosphorous, Vitamin A, B, E, antioxidants.
– They are especially beneficial for the hair and to prevent premature greying.
– Aid digestion
– Help fight diabetes
– Are considered good for eyesight