Ingredients


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    Curry Leaves

    The Tamil name means "leaf that is used to make curry" and it is present in almost all the dishes of Tamil nadu (a state in south India) in addition to coriander leaves. Often used in curries, the leaves generally go by the name "curry leaves", though they are also called "sweet neem leaves." It is an unavoidable content of curries in South India, where without curry leaves, curry seems to be tasteless. The Kannada name means "black neem", since the appearance of the leaves is similar to the unrelated bitter neem tree. Curry leaves are also entirely unrelated to bay leaves and basil leaves, which are aromatic leaves from the Mediterranean.