CURRY LEAVES (KADI PATTA)
Curry leaves (kadi patta) are not a dominant ingredient in cooking, but their subtle flavor is unmistakable, giving meals a richer, robust flavor making it an essential ingredient in Asian cuisines like curries, dals, and soups.
Pick out the leaves from the stem. Wash the leaves thoroughly with warm water. Let them dry for a few hours on a muslin cloth and then store it in the refrigerator.