Curry Leaves (Murraya koenigii)

Curry Leaves (Murraya koenigii)
Murraya koenigii – Better known as Curry Tree
The curry tree (Scientific – Murraya koenigii or Bergera koenigii | Hindi – करी पेड़ (spelled as karee per) | Sinhala – කරපිංචා (spelled as karapincha) 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.
 
What to use it for
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. In Sri Lanka curry tree is called Karapincha (කරපිංචා).
They are also used to make thoranvadarasam and kadhi. In their fresh form, they have a short shelf life and do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior. They do however, keep quite well frozen if well wrapped. Leaves can also be harvested from home-raised plants as it is also fairly easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors.

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