Curry Patta

Curry Patta (also known as Curry Leaf) is a tropical to sub-tropical tree native to India and Sri Lanka. Its leaves are used in many dishes in the Indian subcontinent. The leaves are highly aromatic and are used as a seasoning in various cuisines, especially in South Indian cuisine.

Botanical Description

Curry Patta belongs to the family Rutaceae and its scientific name is Murraya koenigii. The tree grows to a height of 4-6 meters and has a trunk up to 40 cm in diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. The plant produces small white flowers which can self-pollinate to produce small, black, shiny berries containing a single, large seed.

Culinary Uses

Curry leaves are an essential ingredient in South Indian cuisine, used in dishes such as sambar, rasam, and various curry dishes. They are usually fried in oil along with mustard seeds and other spices as the first step in preparing a dish. The leaves can be used fresh or dried, though fresh leaves are preferred for their superior flavor.

Medicinal Uses

Curry leaves are known for their medicinal properties in Ayurveda. They are believed to have anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, and hepatoprotective properties. They are also used in traditional medicine to treat various ailments such as dysentery, diarrhea, and nausea.

Cultivation

Curry Patta is a hardy plant that can be grown in a variety of soils but prefers well-drained soil. It requires full sunlight and regular watering. The plant can be propagated from seeds or cuttings. It is commonly grown in home gardens in India and other tropical regions.

Related Pages

• South Indian cuisine
• Ayurveda
• Curry
• Sambar
• Rasam
• Rutaceae