7 Dishes That Are Incomplete Without Curry Leaves
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Curry leaves are a wonderful addition to dishes. If one doesn't want to add a lot of spices to the food and yet keep it flavourful then adding some curry leaves along with basic spices is the right way to go about it. Curry leaves have the culinary capability of instantly transforming a simple and basic dish into an extraordinary dish. 

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Not only do they give a good taste to the food but they also have an enticing aroma that naturally transports into the food as well.In some parts of India, the use of curry leaves is pretty prevalent. There are several dishes where the use of curry leaves is imperative and it is impossible to make dishes without using them.

Here are seven dishes that are incomplete without curry leaves.

* Thayir Sadam

Thayir Sadam is a popular South Indian  dish that is also called curd rice in other parts of India. This comfort food is very popular in the Southern part of India and is made by using some very subtle spices. Curry leaves are one of the most important condiments that are used in the preparation of this dish. Boiled rice is mixed with some curd and seasoned with mustard seeds, curry, leaves, green chillies and urad daal. It is one of the most comforting and simple dishes one can make for themselves. 

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* Coconut Chutney

It is safe to say that coconut chutney is the backbone of South Indian cuisine. Over the years it has become one of the identification marks of South Indian Food and is thoroughly enjoyed by people throughout the world. Coconut Chutney has very fresh and zesty flavours. These flavours are achieved by a synthesis of different ingredients, such as green chillies, curry, leaves, grated coconut, urad dal, and some mustard seeds. All these basic ingredients come together to make this delicious chutney that is so versatile and flavourful.

* Rasam

Rasam is also a famous dish from South India that is a light stew consumed with fresh boiled rice. It has various hints of saltiness, tanginess and sweetness. This stew is made by using some tomatoes, tamarind, fresh, coriander leaves, curry leaves and some spices. Mostly a lot of pepper and cumin is used to give flavour to this thick stew. It is important to note that Rasam is different from Sambar as a lot of people confuse both as being the same. 

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* Cabbage Poriyal

Cabbage Poriyal is a very simple South Indian style stir fry dish that is made by chopping some coconut, cabbage and beans finely. All of these vegetables are properly mixed with some curry leaves, mustard seeds, and urad dal. This dish has very evident Flavours of curry leaves that are responsible for adding a hint of freshness to the sabji. Since not a lot of spices are used to make this dish, it is critical to use curry leaves to give it delicious flavours.

* Malaysian Chicken Curry

The use of curry leaves is not just pervasive in Indian cuisine, but it is also quite common in other cuisines of the world. Malaysian chicken curry is made with an assortment of different types of ingredients out of which curry leaves play an important part. A lot of coconut milk is also added to the dish to give it a slight hint of sweetness. It is a perfect dish for dinner and can be made with a combination of some simple ingredients.

* Salmon Curry

Salmon Curry seasoned with a lot of curry leaves is very popular in Sri Lanka. One would think that it is extremely daunting to make this career but in reality, it gets prepared in less than 30 minutes at home. The Salomon Curry influences a lot of tropical flavours from the coasts of Sri Lanka. Other than curry leaves it also has pretty evident flavours of coconut. 

* Poha

Although it is pretty much possible to make poha without curry leaves, it certainly doesn't taste as good as it does when curry leaves are used. Poha is a famous breakfast option that is widely consumed in different parts of India. As it is a popular breakfast option, the use of a lot of heavy spices is not preferred by people. It is generally made by using some simple spices like red, chilli, and salt along with mustard seeds and curry leaves. On the top, some lemon juice is sprinkled for the finishing touches.