A staple in any South Indian household, Curry Leaves popularly known as Karri Patta, Kadi Patta, Bhrusanga Patra, kariveppilai can enhance the taste of a dish dramatically with it’s delicious aroma when used in cooking. Native to Southern Asia, Curry leaves are herbs that comes from a tree. Despite belonging to the Neem family, these are not bitter like Neem.For this reason it is also called Meetha neem. Curry leaves are generally fried in oil before adding other ingredients like whole spices to add flavor to rice, chutney, dals etc. I use curry leaves in almost all regular cooking for...
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