How to keep Curry Leaves Fresh for a long time

Curry leaves are little herb leaves with a somewhat sweet flavor. They are utilized as a fragrant and enhancing in numerous Indian curries and soups.
How to keep Curry Leaves Fresh for a long time. Watch this video. Courtesy: Kairali Health

I want to include it in the greater part of my Indian formulas. I temper my dals with curry leaves, I utilize them for upmas, for khichdi, for curries and when I need a greater amount of it, I make a chutney with them!

The kind of curry leaf is discharged when it is broiled in oil. Subsequently, in formulas calling for curry leaves, they are normally included the initial step alongside cumin seeds in the oil or ghee. On the off chance that you rub a crisp curry leaf with your fingers, you can notice its aroma on your fingers. The curry leaf plant (called meetha neem or sweet neem) is extremely regular in many homes crosswise over India.

It develops effectively and requires next to no care. Regardless of whether you don’t have a plant yourself, your neighbors will have one or the vegetable merchant will convey crisp curry leaves in loads. In any case, for those like me, who live far from home, access to crisp leaves is extremely constrained.

While curry leaves are exceptionally regular in Indian food, I haven’t seen them being utilized as a part of whatever other cooking which is likewise why I haven’t possessed the capacity to discover the plant in every one of the nations we have lived in. In US where there is a considerable measure of Indian populace, I have seen crisp curry leaves in Indian store. In any case, in Angola and Romania and even in Scotland, I just had my mother and her brilliant method for protecting kadi patta to thank for that quintessential treating in my formulas. Each time I go home, I bring back a jug of newly dried curry clears out.