Drying curry leaves helps preserve their flavor for longer periods and makes them more convenient to use in cooking. The drying process involves removing the moisture from the fresh leaves, resulting in crisp, dry leaves with an intensified flavor profile.

Dried curry leaves are commonly used in tempering or seasoning dishes. They are often added to hot oil or ghee at the beginning of the cooking process to release their aromatic compounds and infuse the oil with their unique flavors. This technique is known as "tadka" or "tempering" and is a common practice in Sri Lankan cuisine.

The flavor of dried curry leaves is difficult to replicate with any other ingredient. They have a slightly bitter and nutty taste with citrusy undertones. The aroma is often described as a combination of citrus, curry, and spice, with a subtle hint of smokiness.