Despite the name, curry leaves are not the same as curry powder. Commonly associated with Indian cooking, the leaves are used across South and Southeast Asia, as well as along the Northeast Indian Ocean. Use it to make tadka or to flavor ghee, and then use either to add aromatics to rice, chicken, dal, and curries. The flavor is pungent and savory, standing up well in heavy dishes like sambar, masala dosa, and maju kreung.