Curry Leaves: Aroma, Nutrition, and Uses

Curry leaves (Murraya koenigii) are aromatic leaves widely used in Indian and Sri Lankan cooking—especially in **tadka/tempering**. They are not the same as curry powder. Fresh leaves sizzle in hot oil to release bright, citrusy-herbal flavors.

| Nutrient | Level | |---|---| | Energy | low | | Fiber | present | | Vitamin C | high | | Vitamin A (carotenoids) | high | | Calcium & Iron | source | | Phytonutrients | carbazole alkaloids, antioxidants |

- **Antioxidants** may help combat oxidative stress - **Vitamin C & carotenoids** support immunity and vision - Gentle **digestive support**; great in light, low-calorie dishes - Adds flavor without added sugar or gluten (naturally **vegan**)

- Strong aroma: use sparingly, remove whole leaves before serving if desired - Fresh leaves are perishable; dry or freeze for later - Not a substitute for curry powder (different ingredient entirely)

Bloom in oil with mustard seeds, cumin, garlic or chilies for dals, sambar, coconut chutneys, lemon rice and vegetable stir-fries. Also infuse into ghee or oil for drizzling.

- **Bloom** 10–20 seconds in hot oil to release aroma - Freeze whole sprigs; use from frozen - Pair with **mustard seeds, coconut, lime, garlic, ginger**

In many South Indian homes, a small curry leaf plant is kept by the kitchen door for daily picking.