Dry Curry Leaves can be used in a similar manner to fresh curry leaves, but they should be used sparingly due to their concentrated flavor. They are commonly added to hot oil or ghee at the beginning of cooking to release their aromatic compounds and infuse the dish with their characteristic taste. These are used in various Indian dishes, including curries, dals (lentil dishes), soups, & chutneys. Dry Curry Leaves provide a subtle, nutty, & slightly citrusy flavor to the dishes they are added to, enhancing their overall taste profile.
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Opera Foods
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