Saute in Ghee - Sauté and soften the curry leaves in ghee (clarified butter). To get the leaves to release their delicious flavor, they need to be cooked at high heat. Stir them for three to five minutes and add the oil and leaves to any dish.
Make Tadka - The most popular way to use curry leaves is to make “tadka”—an aromatic base used throughout Indian cuisine. This mixture of curry leaves, mustard seeds, and cumin (and any other favorite Indian spices) are sauteed together in ghee or a similar oil that can withstand high heat. The other ingredients can be added and cooked in the tadka, or the tadka can be poured over a dish as the final step.
Dry Them. Air dry curry leaves in an open basket in an area away from direct light, which should take three to five days. Crumble them over any dish to add flavoring. Dried curry leaves can last up to a year when kept in a vacuum-sealed bag.
Flavor Oil with Curry Leaves - Heat the oil in a pan, add the curry leaves, and saute. Remove the leaves and use the oil as a flavor in other foods. Alternatively, put the oil over flatbread, or rub it over fish as a glaze before you cook it.