{"product_id":"curry-leaves-bag","title":"Curry Leaves","description":"\u003cp\u003eA bag of fresh curry leaves, kadi patta or karuveppilai, picked off the stalks and ready to drop into hot oil. They smell sharp and citrus when crushed and turn nutty once they hit the pan. South Indian and Sri Lankan cooks use them in almost every tempering, from sambar and rasam to coconut chutney, upma, lemon rice and fish curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves you need and pat them completely dry, as wet leaves spit hard in hot oil. Heat oil or ghee, add mustard seeds, and when they pop add a handful of curry leaves with dried chilli and urad dal; they crisp within seconds. Pour this over dal, sambar or a chutney. Fry a few leaves until brittle to crumble over thoran, poriyal or a bowl of rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called kadi patta, karuveppilai or karapincha\u003c\/li\u003e\n\u003cli\u003eDry the leaves well before frying\u003c\/li\u003e\n\u003cli\u003eFreeze spare leaves in a bag and use from frozen\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628471796051,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/curry-leaves-bag-front.png?v=1793096317","url":"https:\/\/chandrastores.co.uk\/products\/curry-leaves-bag","provider":"Chandra Stores","version":"1.0","type":"link"}