Curry leaves have an understated, subtle, flavor. Not to be confused with curry powder, which is a blend of many spices, curry leaves are light and delicate. While they are sometimes an ingredient in curry powder, they are not strong enough to bring curry flavor to a dish when used alone.
Cooking: Curry leaves, which soften when cooked, are used to flavor rice, chutneys, soups, stews, and even dals. To bring out their flavors, it's recommended that curry leaves be cooked in oil first. The sautéed leaves can then be added back in while the other ingredients are cooking.
Pairs well w/ Cardamom, Chili Powder, Cilantro, Coconut, Cumin, Fenugreek, Garlic, Mustard, Pepper & Turmeric.