While most of us enjoy cooking with curry leaves, not all of us are fortunate enough to have fresh leaves every time a recipe asks for it. Curry leaves are sturdy and survive a few days in fridge but if you need to use them beyond a few days then you can choose to dehydrate them to retain their rich color and flavor.
Before I learnt how to do it I used to think its a very cumbersome activity but trust me its very easy and quick.
You need: fresh curry leaves, kitchen paper and microwave.
Wash the leaves thoroughly and dry them on a paper towel.
Now cover the leaves with another paper towel. Keep the ensemble on a microwave safe plate/tray and microwave for 1 minute.
After 1 min of heating in microwave the leaves are disheveled but are still soft. The paper towel underneath is a little wet so I flipped it with the paper towel I was using to cover the leaves. Microwave it for one more minute.
Each Microwave functions differently and the leaves vary in their water content too so it may take a little less or a little more time for your leaves to get crispy. I would suggest doing it for 1 minute then 30 seconds and then in intervals of 10 seconds until done for the first couple of times.
You can preserve any herb in this way but be careful with softer herbs. Softer herbs will need less time in the microwave and shorter intervals.