The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are believed to posses anti-diabetic properties.[2][3][unreliable medical source?
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in open flame or roasted it to a crunch and crushed it into a soured soup dish called Maju Krueng.
In the absence of tulsi leaves, curry leaves are used for rituals and pujas.
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