The fresh leaves are valued as seasoning in the cuisines of South and Southeast Asia.^[4] They are most widely used in southern and west-coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In Cambodia, the leaves are roasted and used as an ingredient in a soup, maju kreung.^[6] In Java, the leaves are often stewed to flavor gulai. Though available dried, the aroma and flavor is greatly inferior.^[5] The oil can be extracted and used to make scented soaps.^[6]

The leaves of Murraya koenigii are also used as a herb in Ayurvedic and Siddha medicine in which they are believed to possess anti-disease properties,^[6][4][6] but there is no high-quality clinical evidence for such effects.

https://en.wikipedia.org/wiki/Curry_tree