IB Dry Curry Leaves

IB Dry Curry Leaves

🔹 Using dried curry leaves

• Rehydrate (optional): Soak in warm water for 5–10 minutes if you want them closer to the fresh texture.

• Toast for flavor: Add directly to hot oil (tempering/tadka) at the start of cooking. This helps release their aroma.

• Cooking: Use them in curries, dals, soups, rice dishes, chutneys, or stews.

🔹 Conversion (fresh vs dried)

• Dried leaves are stronger but less fragrant than fresh.

• Rule of thumb: 1 fresh curry leaf ≈ ½ dried curry leaf.

• For recipes calling for 8–10 fresh leaves, use about 4–5 dried leaves.