Rani Curry (Kari) Leaves Whole & Powder {3 Sizes Available} Size:0.21 Ounce (6g) ~ PET Jar Used to make Gujarati dal

Used to make Gujarati dal

¾ tsp Rani Cumin Seeds

Remove from skillet and chop or use as desired

Add marinated chicken and saute

Soaked and boiled seeds or sprouted ones can be added to subzis

Rani Curry (Kari) Leaves Whole & Powder {3 Sizes Available} Size:0.21 Ounce (6g) ~ PET Jar Used to make Gujarati dalCurry leaves are highly valued in Indian dishes for the unique flavor they give they are native to India and Sri Lanka. Highly aromatic, curry leaves have a unique aroma, with a slightly hot, bitter taste. In South India the leaves are used liberally in soup dishes like Sambar, curries, vegetables, and fish dishes. In Gujurat, they are used to top off snack foods like Dhokla and are a main ingredient in green curry paste; and no matter if they are