By Deepali Verma
Traditional Indian cuisine has relied on curry leaves ever since its inception. Their distinct flavour is characterized by a hint of citrus and nuttiness. The leaves are a staple ingredient in many traditional Indian recipes, especially those including meat and curry. Here’s how to include in your meals.
Curry leaves can be added to any meal by first being sautéed in ghee over high heat, at this point they will soften and be ready to be added.
For a more vibrant flavour, curry leaves can be used to flavour broths.
To make a tasty seasoning blend, combine curry leaves, either fresh or dried, with additional spices like red chilli, turmeric, and cumin seeds.
For an extra flavour kick, sprinkle some dried curry leaves, either chopped or crumbled, over any savoury food.
Curry leaves can be cooked in oil at a high temperature, and the resulting infused oil can be used as a topping or dip for crusty bread.
The chutneys and sauces both benefit from the addition of curry leaves.
Add chopped curry leaves to bread, and other savoury baking recipes.