Uses : The leaves are highly valued as seasoning in southern and west-coast Indian cuisine, and Sri Lankan cuisine especially in curries, 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. In their fresh form, they have a short shelf life and do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior. Leaves can also be harvested from home-raised plants as it is also fairly easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine