Keerukale

Keerukale is a term used in several South Asian languages to refer to curry leaves, the aromatic foliage of the curry tree. The name is common in Kannada and related dialects, though spellings vary; in many contexts it designates fresh curry leaves used in cooking.

Botanical background: Keerukale corresponds to Murraya koenigii, an evergreen shrub or small tree native to tropical Asia. It typically grows to 3–6 meters tall and has pinnate leaves with multiple leaflets. The leaves release a citrusy, spicy aroma when crushed, making them a distinctive seasoning in many regional dishes.

Culinary use: Fresh curry leaves are a staple in South Indian and Sri Lankan cuisines. They are typically added during tempering or toward the end of cooking to preserve aroma, and can flavor curries, dals, rice dishes, and chutneys. Dried leaves are used less frequently but appear in some spice blends.

Cultivation: The plant favors warm, humid climates and well-drained soil, with sun to partial shade. It can be grown in borders or containers. Regular irrigation and protection from frost support healthy growth; leaf harvest is typically done by snipping leaflets as needed.

Nutritional and cultural notes: Curry leaves are low in calories and contain essential oils and modest amounts of vitamins. They are valued primarily for flavor, and health claims are not substantiated by strong evidence. Keerukale is widely used in domestic markets across South Asia and is a common element in home cooking.