Curry leaves, which soften when cooked, are used to flavor rice, chutneys, soups, stews, and even dals. To bring out their flavors, it's recommended that curry leaves be cooked in oil first. An important ingredient for curry and for salted egg dishes. Mainly used as a garnish.
Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curryleaves help your heart function better, fights infections and can enliven your hair and skin with vitality.
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