Know your ingredient
The unique flavour and colour of the leaf which seemed to deliver the nourishment, taste and aesthetic appeal of gourmet were certainly not missed by our ancestors.
The leaves were incorporated into the daily menu as the quintessential seasoning and sometimes as the main ingredient in chutneys and exclusive kozhambus. The fact that the curry leaves have traveled halfway across the world for more or less similar uses gives little room for speculation about its necessity to make dishes exclusive.
A good cook will optimize the use of these leaves by judging their freshness. The young sprays of a lighter green taste best when added to salads or garnished freshly on food and in buttermilk. The
mature leaves have the ability to release their essence entirely when boiled along, fried, ground or used when seasoning is the first step of the chosen recipe.
Drying or dried leaves can be allowed to dry completely in the shade and powdered and can be tossed into curries, gravies, sambar and rasam among other such foods when you run out of fresh leaves or happen to live in places that cannot grow this herb.