Curry Leaves: Aroma That Cannot Be Replaced by Curry Powder

Curry leaves appear in the cookbook as a fresh aromatic ingredient, not as a synonym for curry powder. They are used whole in samosas, soups, dals, and grain dishes.

The leaves often enter immediately after mustard seeds or alongside other early spices. In other recipes they simmer in the liquid and continue flavoring the dish over time.

The source regularly tells the cook to remove the leaves before serving, although one soup note says they may be left in for continued aroma if diners are warned not to eat them.

Ingredients

• Fresh curry leaves
• Mustard seeds or other whole spices where called for
• Oil or ghee
• Aromatic vegetables or pulses
• A spoon or tongs for removing leaves before serving

Method

Add curry leaves at the point specified by the recipe, usually early enough for their aroma to enter the fat or liquid. Do not substitute curry powder as though it were the same ingredient. Remove whole leaves before serving unless the recipe explicitly leaves them in for aroma.