It is present in almost all the dishes in south India in addition to coriander leaves.
Often used in curries, the leaves generally go by the name "curry leaves", though they are also called "sweet neem leaves''.
It is an unavoidable content of curries in South India, where without curry leaves, curry seems to be tasteless.
The appearance of the leaves is similar to the unrelated bitter neem tree.
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine.
Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective and anti-hypercholesterolemic.
Curry leaves are also known to be good for hair, for keeping it healthy and long.
They also contain iron.