Description
Curry leaves or kadi patta are popular in India as a result of its aroma and striking taste. The curry leaf tree was once originally grown in India for its aromatic leaves.
It slowly made way to many Asian kitchens as a result of its amazing and distinct flavour.
Curry leaves are an essential ingredient in Kadhi Pakoda, which is moderately a popular delicacy in many parts of the country. But even so, curry leaves will also be added to a lot of dishes.
Then again, there is a lot more to curry leaves with the exception of their distinct flavour. They are rich in Vitamin A, B, C and B2. Curry leaves are also said to be good sources of iron and calcium.
To increase their consumption, you’ll munch on dried curry leaves or add fresh or dried curry leaves to your meals.
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