Wrap unused leaves in a damp paper towel and keep them in the fridge. They won’t last for more than a week, so try to use them before they go bad.
To test if the oil is hot, get some water on your fingertips and flick a few drops into the pan. If the water sizzles, the oil is hot. If the water doesn’t sizzle, it needs more time.
If the leaves do start to burn, lower the heat to medium.
If you need to transfer your leaves to a bigger dish, use a hot pad or dishtowel to handle the hot pan so you don’t burn yourself.
Soups, rice dishes, curries, slices of bread, yogurts, and other dishes are all great options to top with sautéd curry leaves.
You can modify the measurements and cooking style depending on what you’re making and how much you need. Just keep in mind that coconut, mustard seeds, and curry leaves mix well together and can be used to amp up the flavor of any dish.
For a flavorful modification, cook your rice with coconut milk instead of water.
If you decide to use several different kinds of vegetables, plan out the timing so that you don’t accidentally undercook or overcook anything. For example, spinach needs a lot less time to cook than potatoes do.
Slice your bread and spread butter over top, or eat it alongside another dish like Indian rice or curry.
Store this chutney in the fridge in an airtight container. It’ll be good for about a week if you haven’t eaten it all before then!
