The small and narrow leaves somewhat resemble the leaves of the Neem tree,therefore they are also referred to as Kadhi Patta (Hindi), Mithho Limdo (Gujarati) Kadhielimba (Marathi), (Patta meaning leaf and Kadhi being a popular dish that consists of a thin soup or stew made from yogurt, among dishes this leaf is used to spice) Karivepaku in Telugu (aaku means leaf), Karuveppilai (translated to Black Neem leaf) in Tamil and Malayalam, Karu/Kari meaning black, ilai meaning leaves and veppilai meaning Neem leaf. In the Kannada language it is known as Kari Bevu. Other names include Karivepaku Karuveppilai, noroxingha (Assamese), Bhursunga Patra (Oriya), and Karapincha (Sinhalese).
The leaves are highly valued as seasoning in South Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. They are also used as an ingredient in the popular marathi dish karhi. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time; however, this can result in a loss of their flavour. They are also available dried, though the aroma is much inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an antidiabetic,antioxidant,antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping them healthy and long.
Although most commonly used in curries, leaves from the Curry Tree can be used in many other dishes to add spice.
Seeds must be planted fresh; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet