How to preserve curry leaves or kadhi patta?

While in India, preserving curry leaves or kadhi patta was never my top priority. Most of the times, I would make a powder chutney of the extra leaves, if time permitted, which normally would go black or get wasted, if left unattended. Infact, though enough attempts were made to see these leaves lasted for long, like keeping in air tight container or bags, they would not give the desired results. (My mother and me too tried few times). Also since, it just cost Rs.2 for a bunch in India, there was no need to really scratch our heads to find out ways to preserve them.

Coming to USA and living in a small village like Painted Post which is near Corning, has made me more innovative, in terms of saving, utilising and preserving every bit of vegetable, we buy, not only that, they cost a lot, but also that, they are scarcely available in our area. We have to go the Roschester 90 miles away from our place for all our Indian groceries needs and vegetables, so now you know what I am writing about.

Well, so you can use fresh curry leaves or kadhi patta for few days, but as soon as it loosens from its stalk or before it starts spoiling or getting black, wash the loose leaves and keep them over a paper towel for few hours so that all the water drains away. Then place the washed and dry leaves on a porcelain plate and microwave it for 30 seconds. You will hear crackling noise and then the noise will stop, which means, all the water from these leaves has evaporated and now you have the same green coloured dried leaves on the plate. Let these leaves cool naturally and then you can store in a airtight container and refrigerate it for your future use.

Here's a picture of the dehydrated and cooled curry leaves / curry patta to be packed later in an airtight container for long use.

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regards
Vandana Vilas Vaidya
Advocate and Patent Attorney.
google.com/+VandanaVilasVaidya