Know Your Food: Fresh Curry Leaves

Learn more about the wonderful powers of Curry Leaves! Utilizing them properly will allow you to prepare delicious meals while eating healthy at the same time.
Know Your Food: Fresh Curry Leaves
Native to India, Curry Leaves have been used for centuries to both add flavor to dishes and for ayurvedic purposes. They continue to be used in India, Sri Lanka, Indonesia, and Cambodia. Also known as Murraya koenigii, curry leaves are part of the citrus family causing them to have a citrusy flavor and aromatic smell. The leaves can be identified by their thin, shiny, dark green appearance.
Know Your Food: Fresh Curry Leaves
Using fresh ingredients (especially Farm-Fresh) while cooking has many benefits. Two of the greatest are an enhanced flavor profile and allowing the highest amount of nutrients to be consumed. Processed or preserved food items lose flavor over time as they sit in storage facilities or on store shelves waiting to be purchased. Fresh ingredients are more recently harvested and present a more genuine and natural flavor. As fresh ingredients do not have any preservatives, they also keep more of their nutrients which allows for higher health benefits than processed foods.
Often Curry Leaves are fried or sauteed in oil first before use in recipes to soften the leaf. There are many dishes Curry Leaves can be used for including authentic rice dishes, dal, chutney, soups, and stews. Another common recipe the leaves are often used for is Tadka. Below is a quick and easy recipe for Cucumber Yogurt Raita Dip With Mustard Seed And Curry Leaf Tadka from The Feed Feed Blog.
Know Your Food: Fresh Curry Leaves

- 2 cups Greek yogurt
- 1 teaspoon grated fresh ginger
- 1 lemon, juiced (about 2 tablespoons)
- 2 teaspoons salt
- 1 medium cucumber, ends trimmed, grated (about 2 cups grated)
- 1 tablespoon ghee
- a pinch of asafoetida
- 1 teaspoon mustard seeds
- 10 Curry Leaves


Add yogurt, grated ginger, lemon juice, and salt to a large bowl.
Place the cucumber flesh in a fine-mesh strainer. Using a spoon, press on the cucumber flesh to extract as much liquid as possible.
Add drained cucumbers to the yogurt, and mix until everything is well incorporated.
Heat ghee in a small sauté pan over medium heat. Add asafoetida, mustard seeds, and curry leaves and let them crackle, about 10 seconds. Remove from heat and pour over dip. Serve immediately.
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