Curry leaves are an essential ingredient in all South Indian dishes because of its aromatic and unique flavour. Apart from its aromatic flavour, they are well known for medicinal value. Most of the South Indian dishes are garnished with sprigs of curry leaves along with coriander leaves. But they are often hand picked and neglected while serving/ dining because of its bitter taste. Unlike the raw curry leaves, the curry leaves powder tastes delicious and can be served with steamed ghee rice, or as an accompaniment to idli or dosa. The bitterness and raw flavour of curry leaves are altered / masked by roasting and powdering it along with few other lentils and spices. Roasting and powdering this way also increases the shelf life of the curry leaves powder.
