Curry Leaves: Uses, Benefits, and Storage Tips

🌿 What Are Curry Leaves?

Curry leaves, also known as curry patta in Hindi, are small, shiny, dark green leaves that come from the curry tree, scientifically known as Murraya koenigii. They belong to the Rutaceae family, which also includes citrus fruits. These leaves have a smooth and slightly waxy texture.

Curry leaves are a staple ingredient in South Asian and Indian cuisine, especially South Indian dishes. You typically add them to hot oil at the beginning of a recipe to release their unique, slightly citrusy aroma. For example, they are used in the tempering for dal tadka, in both the tempering and the coconut blend in coconut chutney, while they are added at the beginning of the cooking process for Kerala beef fry.

They are rich in carbazole alkaloids, such as mahanimbine and girinimbine, which possess antioxidant and anti-dementia properties. According to ScienceDirect, these alkaloids may contribute to the leaves' wide range of health benefits, including aiding digestion, reducing bloating, and improving memory.

While curry leaves are unique and hugely popular in some cuisines, I understand there are times when you can't find them. Kaffir lime leaves can mimic the citrusy notes, while bay leaves offer a similar earthy undertone. These substitutes won't exactly match the taste of curry leaves, but they'll come close enough to keep your dish flavorful.

🆚 Fresh vs. Dried

• Taste and Texture: Fresh curry leaves bring a bright, citrusy flavor that enlivens dishes with their oils and aroma when cooked. They have a smooth, slightly waxy texture. Dried curry leaves, however, offer a milder, somewhat bitter taste. They are dry and brittle, and don’t release as much flavor.
• Uses in Cooking: Fresh leaves should be added to hot oil at the start of cooking, infusing their aroma throughout the dish. They’re perfect for curries, many types of dal, and stir-fries. Dried ones can be used similarly, but you might need to use more to achieve the same flavor intensity.
• Practical Tips: If you only have dried curry leaves, crush them lightly before use to release more flavor or rehydrate them in warm water. Freezing fresh leaves is a great option if you come by them but don’t use them quickly. Just thaw as needed.

🍛 Curry Leaves vs Curry Powder

Contrary to what you might think, curry leaves and curry powder are not the same or interchangeable—like mistaking a watermelon for watermelon-flavored candy!

• Curry Leaves: Think of them as the aromatic backbone of many Indian and Sri Lankan recipes, like in a sizzling tadka (tempering) for dals and curries. They are citrusy and fresh in flavor.
• Curry Powder: Curry powder, on the other hand, is like a spice party in a jar. It’s a blend of spices such as turmeric, cumin, and coriander, offering a warm and earthy flavor. Perfect for adding depth to soups, stews, and marinades, it's especially popular in Indian and Caribbean dishes like Jamaican Curried Goat.

👩🏻‍🍳 How To Use

1. Cooking

These leaves can be used fresh, dried, or powdered. You can grind them into a powder and sprinkle it over salads for an unexpected twist. Add whole leaves to soups and stews to infuse a subtle citrusy flavor.

They’re also fantastic when blended into chutneys (like this peanut chutney) or mixed into yogurt-based raitas. For a refreshing twist, blend them into your morning smoothie or juice for an extra nutrient boost.

2. Hair

As per healthline, these leaves are rich in antioxidants and B vitamins, which may help with hair growth and reduce hair loss by removing dead follicles.

While scientific evidence is limited, anecdotal reports suggest that curry leaves can make hair smoother and less frizzy when used in hair oils or masks.

One simple method is to heat 15-20 curry leaves in 2 tablespoons of coconut oil until the leaves become slightly charred. Allow the oil to cool, then massage the mixture into your scalp and let it sit for 45 minutes to 2 hours before washing it out. Always test a small amount first to check for any allergic reactions.

❄️ How To Store

Here’s how to keep curry leaves fresh and ready to use for longer periods.

• Keeping Fresh Leaves: To keep fresh leaves lively, wash and dry them, then remove them from their stems. Wrap the leaves in a paper towel and place them in an airtight container or zip-lock bag. Store in the refrigerator, and they’ll keep for up to two weeks.
• Freezing the Leaves: For long-term storage, freezing is excellent, and is what I do with mine! Wash the leaves thoroughly, remove them from the stems, and dry them completely. I like to dry them spread out on a clean paper towel. To freeze, spread them on a baking sheet and freeze them until solid. Finally, transfer them to a freezer-safe bag. You can use these directly in cooking without thawing. I find this method effective, and don’t notice much difference in flavor.
• Drying the Leaves: To make dried curry leaves, wash and air-dry them. Once dry, spread on a tray in a warm, dry place away from direct sunlight. Once crispy, store in an airtight container. Dried leaves are excellent for seasoning and for making powder.
• Making Curry Leaf Powder: If you want a convenient option, consider making curry leaf powder. Follow the drying process, then grind the dried leaves into a fine powder using a blender or spice grinder. Store in an airtight jar. This is perfect for sprinkling over dishes, mixing into sauces, or even adding to marinades and spice blends. It’s a lifesaver when you need that curry leaf essence but don’t have fresh ones on hand.