Curry leaves

Curry leaves may be kept in the refrigerator for some time, but are better kept frozen; do not remove them from the branches before usage! ...

Roast fenugreek, jeera, pepper, red chillies, asafoetida, curry leaves and coconut gratings with oil, till it turns brown.
Grind roasted ingredients with tamarind smoothly.
Shift masala to a vessel. Put water, as much as desired.

Curry leaves
These small, shiny, pointed leaves from a tree native to Asia have a spicy fragrance and are used in southern India, Sri Lanka and Malaysia to impart a distinctive flavor to curries and vegetable dishes.

Curry leaves
The leaves of a small tropical tree commonly used in Southern Indian cooking. They are available fresh from specialist greengrocers or dried from supermarkets.
Curry paste ...

Curry leaves are used sort of like bay leaves in Indian cooking, but they are not the only ingredient in curry powder. Curry powder is like chili powder-everyone has his or her own recipe and each concoction is a little bit different.

2 fresh curry leaves
1 tbsp sambhar powder (available from Asian grocers)
4-5 tbsp tamarind water ...

Ingredients: curry leaves, banana flowers...
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Prep Time:20 mins ...

pan used all over India to prepare masalas (spice mixtures): karhi - a soup-like dish made with spices, chickpea flour dumplings and buttermilk; Kari - a spicy tamil sauce;Turkuri - a seasoned sauce or stew; or Kari Phulia, neem or curry leaves.

Curry leaves, used in South Indian cooking (very different from curry powder, see Curry Tree)
Ginger
Red pepper ...

Fresh curry leaves can be substituted if the sambar is to be made straightaway otherwise use dried curry leaves, as this will enable storage of the sambar mix for up to 12 months.

For this version of chevda, an Indian snack mix, Jerry Traunfeld tosses puffed rice cereal with coconut, raisins, nuts, and a variety of spices and flavorings, including fresh curry leaves and amchoor (tart dried-mango powder).

Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, or tejpat leaves.

Neem leaves or Kari Phulia: Curry leaves Small leaves a bit like bay leaves, used for flavoring.
Neem: Curry leaf.
New England Clam Chowder, Also Known as Boston Clam Chowder: Made with quahog clams, onions, celery, and potatoes.

Curry powder should not be confused with curry leaves, which are obtained from a native tree of India. Curry powder, as we know it in the United States, simply does not exist in Indian cooking.

A mixture of spices that is used to season a variety of food dishes that include meat, poultry and fish. A traditional seasoning from India, vandouvan generally consists of a blend of curry leaves, fenugreek, mustard seeds, and garlic.

See also: Curry, Aroma, Cooking, Powder, Oil