Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves’, although they are also literally ‘sweet neem leaves’ in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).The leaves are valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine in which they are believed to possess anti-diabetic properties, but there is no high-quality scientific evidence for such effects. In the absence of tulsi leaves, curry leaves are used for rituals, such as pujas.Seeds must be ripe and fresh to plant; dried or shriveled fruits are not viable. One can plant the whole fruit, but it is best to remove the pulp before planting in potting mix that is kept moist but not wet.
Curry leaves are natural flavoring agents with a number of important health benefits, which make your food both healthy and tasty along with giving it a pleasant aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes, and an unhealthy cholesterol balance. They are also believed to have cancer-fighting properties and are known to protect the liver.
Research conducted by Ashish Pagariya and Maithili, V. concluded that the carbazole alkaloids present in curry leaves have anti-diarrheal properties. Experiments on lab rats showed that carbazole extracts from curry leaves had significantly controlled castor oil-induced diarrhea. A bunch of curry leaves can be ground up and the paste can be eaten or the juice of the leaves can be consumed.