Curry leaf is indispensable to Indian dishes

CURRY LEAF It adds flavour to several dishes 

The colloquial name for curry leaves is curry patta   and its botanical name is murraya koenigi.These leaves are highly aromatic.They are commonly used in seasoning foods by Asians ,esp. Indians.
Curry leaves is what gives the food items its distinct flavor.Although the leaves are added to Indian dishes as a natural flavoring agent, it is well known that they have some medicinal value as well.They are very rich in vitamin A , Flioic Acid and iron.
Premature Greying of Hair
The carotene in curry leaves are good for hair.When the leaves are boiled in coconut oil till they are reduced to a blackened residue, the oil forms an excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.Liberal intake of curry leaves is considered beneficial in preventing premature greying of hair. These leaves have the property to nourish the hair roots. New hair roots that grow are healthier with normal pigment.
Diabetes
Curry leaves have some role in controlling non-insulin dependent diabetes mellitus. Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors. It also cures diabetes due to obesity, as the leaves have weight reducing properties. As the weight drops, the diabetic patients stop passing sugar in urine.
How to consume on a daily basis 
They add to the smell and taste of food and in addition to the food value.
The leaves can be used in the form of chutney or the juice may be squeezed and taken in buttermilk or lassi.I make karivepilai thogayal, a sort of chutney, that goes really well with hot rice.
You can make curry leaves powder (kariveppilai podi) very easily in 2 minutes.
Take a huge bunch of curry leaves, wash well, spread it on a big plate and allow to dry in an airy place.
Take a kadaai or wide pan and heat it on medium flame. put 1 tsp oil in it. now add the curry leaves that were washed and dried. stir this for a while till the curry leaves shrink and become very crisp (like you get in mixture snack). (same procedure we can do it in the microwave too).This will take only a few moments (may be 1 minute) so keep stirring. once done remove from kadaai ,let it cool for sometime then powder them  in a blender  (or) pound them (or) crush them by rolling chapathi roller over them. in few seconds you will get the powder. store them in a jar/bottle.A huge bunch will give only 2 to 3 spoons of powder. so approx. 1/4 tsp of this powder contains around 10 to 15 curry leaves.

Eat curry leaves daily. Grow a small herb garden in your own backyard and have a constant supply of fresh leaves!