Murraya koenigii (Curry Leaves) ෴ කරපිංචා

The curry tree, Murraya koenigii or Bergera koenigii, is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), and is native to Asia. The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.

The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi.

The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia. In Cambodia, where the leaves are called sloek kontroap, the leaves are roasted and used as an ingredient in a soup, maju krueng. In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior. The oil can be extracted and used to make scented soaps.

The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti-disease properties.

Nutritional Value

Curry leaves provide vitamin A, vitamin B, minerals, amino acids, and alkaloids.

Applications

Curry leaves are best suited for cooked applications such as boiling, steaming, or sautéing. They are commonly incorporated in southern and western Indian cooking and are used similar to bay leaves, although the leaves are edible after they are cooked and do not need to be removed before eating. Curry leaves add a bright flavor to stews, curries, soups, rice dishes, and dals. The leaves are usually stripped from the stem, fried in hot oil with other spices, and either used as a base for making a dish or poured over an already-made dish for flavor. Curry leaves pair well with lentils, yogurt, coconut milk, aromatics such as onions, garlic, and ginger, mustard seeds, chile peppers, oyster sauce, pea shoots, eggplant, pork, and fish. They will keep up to two weeks when stored fresh in a sealed container in the refrigerator and up to six weeks in the freezer.

Ethnic/Cultural Info

In India, Curry leaves have been used in traditional Ayurvedic medicine since ancient times and are believed to have anti-inflammatory and antimicrobial properties. The leaves can be boiled into a tonic or ground and used as a stimulant to keep the digestive system working properly and hair and skin healthy.

Geography/History

Curry leaves are native and are prominently used in the southern and western parts of India. They were then spread by Indian migrants and are widely cultivated in home gardens across Asia. Today fresh Curry leaves can be found at specialty markets and stores in Sri Lanka, India, Pakistan, Bangladesh, Burma, Fiji, Malaysia, South Africa, Europe, and the United States.