नोरसिं ( Nwrsing)

Scientific name: Murraya koinegii (L). Spreng

Scientific name: Murraya koinegii (L). Spreng

Family: Rutaceae

The rich aromatic scent of curry leaves can make any dish super tasty. It is used in traditional Bodo cooking along with fish and meat. Fresh curry leaves can be fried in oil to add deep flavor at the start of the cooking. It is also consumed raw by making raw chutney. Curry leaves are rich in several Vitamins and nutrients that are good for treating diarrhea/dysentery, diabetes, liver problems, and strengthening the weakened body.

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