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The leaves contain the flavor of the curry dish, and lend this flavor when used, along with a slight citrus-like scent. The whole leaf stalk could be put into a dish and removed later. The leaves may be fried quickly at the outset of cooking release a flavor in the oil being used. Curry leaves are a component in Madras curry powder, and they are often employed in dishes with brown mustard seeds and dried red chiles. This Indian dish using curry leaves is just one of my favorite features:
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