Curry leaves are commonly used in Indian cuisines as well as in Sri Lanka. For hundreds of years, they have been an essential element in, as the name suggests, curries. The actual name of curry leaves is kari, and it is cultivated in different regions of the world, including a large portion of India, Sri Lanka, Southeast Asia, as well as parts of the U.S, mostly Florida and California.
Curry leaves are used as flavouring agents in all kinds of dishes such as chutneys, curries, vegetable and meat dishes, and even in certain beverages. They have strong lemon-like aroma that is also a bit spicy, with a tangerine peel-like flavour. They are used as whole or chopped fresh leaves, and sometimes, they are also crushed and used as seasoning.
Curry leaves, as mentioned before, are essential elements in Indian and Sri Lankan cuisines. Whether it is dal, samosa, curry, chutney, sambar, brad, soup, dosai fillings or vegetables, curry leaves will always find a place in these cuisines. Additionally, they are also used heavily in many Malaysian dishes. The fact that they are also used to add a distinct flavour to drinks such as buttermilk and other cold dishes speaks volumes on how diverse curry leaves are.