Curry leaves (also known as karuvellai/ kadi patha or tes patta) are spice used in Indian dishes. The english name for curry leaves is Bay Leaves.

It has an authentic and distinct flavor and smell. This green gold can be preserved as dried or frozen for long term storage.

Steps for Storing Curry leaves as dried leaves.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water and let it dry under the fan for 30 minutes (or you leave it in a plate on the counter top for 2 days it will get dry by itself).
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in an airtight container and close the lid.
  5. Store it in your kitchen where you keep your other spices.
  6. The leaves will change color from green to blackish but it will taste as good as the fresh leaves.

Or you can simply store your Curry leaves as dry powder.

Steps for Storing your Curry Leaves as Dried Powder.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in a microwave oven for 4 minutes.
  5. Take it out of the oven and let it cool for few minutes.
  6. Crush the leaves with your hands it will crush easily.
  7. Put the leaves in an airtight container and close the lid.
  8. Store it in the kitchen where you keep other spices.

Steps for Storing Curry Leaves in a Freezer

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water.
  3. Separate the leaves from the stem.
  4. Collect all the leaves and put it in a zip lock bag (even an ordinary plastic will do…just tie tie a knot to close).
  5. Put it in the freezer.
  6. Use it directly from the freezer.
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