Aromatic leaves crackled in South Indian tempering.
History
Curry leaves come from a tree native to India and Sri Lanka. They are used in South Indian and Sri Lankan cooking and appear in Tamil literature from 1-4 AD. The 'curry' in curry powder comes from the Tamil word 'kari'.
Why it exists
Fresh leaves bring an unmistakable aroma to tempering.
Ingredients
- Leaves of Murraya koenigii
How it's made
- Pick fresh leaves from the tree
- Rinse and dry
- Add to hot oil, where they splutter
- Cook briefly
- Do not boil for long to keep fragrance
how to eat it
Serve & eat
Fresh, in hot oil.
Ratings & notes
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