You have to taste and smell a curry leaf to grasp its essence. – Simi George
An integral part of South Indian cooking, Karuvepillai or Curry leaves add their own distinct flavor to any dish. Best added at the start of cooking, sauted with the initial tadka, or sauted with the onions – something most recipes start with.
Rich in medicinal values also, these leaves are often made into a powder along with other spices. This is then eaten with rice and a dollop of Ghee or oil, at the start of a meal. Often when I’m too lazy to cook, it is actually the main part of the meal. Check it out!
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Rooted in Rasam 