Curry Leaves - Informative & researched article on Curry Leaves
  Indianetzone: Largest Free Encyclopedia of India with thousand of articles Indian Food


in  
Art & Culture | Entertainment | Health | Reference | Sports | Society | Travel
Forum  | RSS Feeds  | Free E-magazine
Indian Food : Cooking Tips l Indian Street Food l indian Beverages l Indian State Recipes l Indian Desserts l Seasonal Foods l Indian Sherbets l Indian Spices l Indian Food l Sweets l Indian Vegetables l Food in Indian Culture l Culinary Terms l Rasa in Indian Food l Religious Influence on Indian Food l Indian Snacks l History of Indian Food l Indian Food Industry l Influences on Indian Food l Indian Chefs l Indian Festive Foods l Indian Regional Cuisines l Indian Culinary Influences by Indian Invasion l South Indian Cuisine l North India Cuisine l Western Indian Cuisine l Cooking Oils l Milk
Home > Society > Indian Food > Indian Spices > Types of spices > Leave Type Spices > Curry Leaves
Curry Leaves
Curry leaves form a vital part of the south Indian dishes. Curry leaves are used in a vast range of vegetarian food in order to give the preparation a perfect flavour.
  Uses of Curry Leaves      

Curry LeavesCurry leaves are a good source of vitamin A and they provide a rich source of calcium. These leaves are primarily used in providing a flavour in Indian cooking. Since the oxalic acid concentration is high in these leaves, its nutritional value is affected. These leaves have several herbal remedial qualities and are mainly derived from an aromatic and deciduous shrub. Curry leaves are highly aromatic. Curry leaves strengthens stomach functioning. More over, the presence of oxalates may also cause kidney stones. In southern part of the country, curry leaves are mainly used in as it provide a fine flavour to the curries, vegetable, pickles, chutneys, soups as well as butter milk preparations.

The botanical name of Curry is Murraya koenigii (Linn.) and it is of the family Sprengel Rutaceae. Curry leaves are called by different names in different regional languages of the country. Like for instance, it is called `Barsunga` in Bengali language, `Kari patta`, `Meetha neem`, `Katneem`, in Hindi language, in Telugu language it is known as `Karivepaku, `Kadhi Limbu` in Marathi language, and in Kannada language it is called `Karibue`. In Indian cookery, the leaves of Curry plants are used raw and fresh for few recipes, while the leaves are also used after being fried in oil or butter for a small period. The Curry Leaves possess soft surface, but these are generally removed prior to serving.

History of Curry leaves in India
The history of curry leaves dates back to the ancient period. Some of the ancient texts of India offer references of its existence. Tamil literature mentions in a specific manner about the significance and use of the curry leaves. Interestingly, the use of these leaves in Indian cuisine is cited in old Kannada texts. The curry leaves are exported to different parts of the globe from India. It is basically used as a spice. It is an aromatic deciduous tree which is 5 meters tall and fifteen to forty centimeters in diameter. This tree is mainly cultivated in homesteads, largely on a scale of plantation. Curry powder made after grinding curry leaves, is invented by the British in order to imitate the Indian cooking flavor with little effort.

Types of Curry Leaves
Generally three types of curry leaves are popular in the country. These are fresh curry leaves, sauteed or fried curry leaves and dried curry leaves. Fresh curry leaves are frozen and vacuum-packed, or kept in a refrigerated condition for two weeks. These can also be sliced or grinded to use as a garnish. Sauteed or fried curry leaves is edible and thus it is not removed from food before serving. It is generally used in the dishes of South India such as lentil, vegetable curries, etc. The dried curry leaves are those which are air-dried for four or five days, then kept in plastic bags and thus utilised in the preparation of food for about a year.

Uses of Curry Leaves
Curry leaves have been used for centuries almost in all the parts of country. Besides fresh leaves, dried leaves and powdered leaves are also used. This herb has several medicinal properties. Like for instance, its leaves and bark can be used as a tonic, stomachic, stimulant and carminative. It can help in reducing blood sugar if these leaves are consumed early in the morning in empty stomach. Roasted leaves are effective to stop vomiting. Moreover, the juice of this plant can provide a relief from kidney pain. The wood of the Curry plant is grayish white, even, hard, close grained and durable. It is also used as timber for manufacturing different types of products. Curry leaves are widely used in the country.

(Last Updated on : 31/05/2010)
  More on Leave Type Spices...
 
Basil Leaves Chives Marjoram
Thyme Leaves Spearmint Rosemary Leaves
Tejpat Curry Leaves Mint
Billilotan Sage Tarragon
Chervil Hyssop Laurel Leaves
Origanum Savory Peppermint Leaves
Recently Updated Articles in Indian Food
  • Goa Cuisine
    Goan cuisine is a combination of different influences i.e.Portuguese, Hindu, christian through the centuries.
  •  
  • Gujarati cuisine
    Gujarati cuisine refers to the Gujarati food that is primarily vegetarian.
  •  
  • Sandesh
    Sandesh is a sweet prepared in Bengal, and is in fact a specialty of the state. Sandesh is mostly prepared from Chhana or Cottage Cheese, which is the solid obtained by curdling milk. It is subsequently shaped into many amusing designs, coloured and flavoured.
  •  
  • Use of Cottage Cheese in Bengali Sweets
    Use of Cottage Cheese in Bengali Sweets is the most favoured medium of preparation of the sweets. Also known as Chhana, the sweets made from cottage cheese are a specialty of Bengal, top among them being the rosogolla and the kanchagolla.
  •  
E-mail this Article | Post a Comment
Free E-magazine
Subscribe to Free
E-Magazine on Indian Food

 
Curry Leaves - Informative & researched article on Curry Leaves
Sitemap
Contact Us   |   RSS Feeds
Copyright © 2008 Jupiter Infomedia Pvt. Ltd. All rights reserved including the right to reproduce the contents in whole or in part in any form or medium without the express written permission of Jupiter Infomedia Pvt. Ltd.