In Odia, curry leaves are called "kadi patta" (କଡି ପତ୍ତା). They are commonly used in various dishes for their distinctive flavor and aroma. Curry leaves are an essential ingredient in many Odia recipes, particularly in tempering (tadka) for dals and curries.
The Hindi name for Curry leaves is "कढ़ी पत्ता" (Kadhi Patta).
Curry leaves.
The scientific name for curry leaves is Murraya koenigii.
Curry leaves
Curry powder is not a substitute for dried or fresh curry leaves. Curry leaves are not in any of the curry powders. Curry powder is a mix of spices such as turmeric, coriander and garam masala. As far as I've been able to tell there is not a good substitute for curry leaves. You can add bay leaves, basil or lime leaves, but it changes the flavor. If you can't find curry leaves locally check an online Indian store.
Curry Leaves are called "Kadi Patta" in Hindi.
Curry leaves are known as "kadi patta" in Hindi. They are commonly used in Indian cooking to add flavor and aroma to dishes.
No, Fenugreek means methi leaves (in you are an indian, you would be knowing that methi is).
Curry leaves are green. There are best used fresh, but have a short shelf life and do not keep well in the refrigerator but can be frozen. Dried curry leaves have a inferior flavour
taproot is the root system in curry leaves
Curry Powder and Curry leaves are different Curry powder is a blend of various spices (Turmeric, red chilli, coriander seeds are the main spices and other spices are added as well) Curry leaves are used Fresh and are added to enhance flavor of any dish
Odia Coates was born in 1942.