Gastronomy
Curry Leaves: Aroma That Cannot Be Replaced by Curry Powder
Curry leaves appear 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.
Curry leaves are usually removed before serving. In some soups they may remain for continued aroma, but diners should be 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.