Curry Leaf Tree

Appearance

It is a small tree, growing 4–6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.

The species name commemorates the botanist Johann König.

Uses

The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking , especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life & do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

The leaves of ''Murraya koenigii'' are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabetic properties.

Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in an open flame or roast it until crispy and then crush it into a soured soup dish called Maju Krueng.

In the absence of tulsi leaves, curry leaves are used for rituals and pujas.