Kadi patta or curry leaves are widely used in masala, stews and soups across India. Somehow it has traveled to South East Asia, and we abducted and incorporated it into our curries (I still dislike using that word) as well; from Thai to Malaysian, Indonesian and even Peranakan cuisine.
I just preferred mine to be dried and powdered. This is because of the humid climate that I am residing in, herbs tend to go bad pretty fast.
Kadi Patta | Curry Leaves
Wash kadi patta thoroughly.
Lay the kadi patta on a baking tray.
Air dry for 1 day.
Preheat oven to 65 degrees celsius or 150 fahrenheit.
Wack into the oven and bake for 15 to 20 mins or until the leaves are dry and crispy.
Separate the leaves from the branches.
Transfer into a spice grinder and blitz until powder forms.
Store in a sterilized jar.
I like to keep them in the freezer for a prolonged period of time.