Fresh Curry Leaves kaddi patta कडी पत्ता for Cooking
Curry leaves, known as kadi patta in hindi, is one of the common seasoning ingredients that is added to almost every dish to enhance its taste and flavour. However, rather than eating this humble leaf (which is slightly bitter in taste), most of us just throw it away. But have you ever wondered if you have to throw this leaf then why did our mothers (even our ancestors) use this leaf to every food preparation.
Well, it is because; kadi patta is packed with numerous nutrients that are actually good for you. Right from helping your heart to function in a better way to enlivening your hair and skin with vitality, it is loaded with health benefits.
The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.
Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name 'curry leaves', although they are also literally 'sweet neem leaves' in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).
These fresh Curry Leaves can be crushed using a Pestle & Mortar to release their wonderful fragrance or can be torn into small shreds or placed in whole at the start of the cooking process. Whichever way, #curry leaves are an essential ingredient for many Indian dishes.
