They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam, khadi. In Cambodia, the leaves are roasted and used as an ingredient in a soup.
Curry Leaf
R15.00 – R130.00
The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia, especially curries.
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