Curry leaves, also known as sweet neem leaves, are the leaves of the curry tree (Murraya koenigii), which is native to India and Sri Lanka. The history of curry leaves can be traced back to ancient India, where they were used for both culinary and medicinal purposes.

In Ayurvedic medicine, curry leaves were believed to have medicinal properties and were used to treat a variety of ailments such as digestive problems and respiratory issues. The leaves were also used in traditional Indian cooking, where they were added to curries, stews, and soups to enhance the flavor and aroma of the dishes.

Curry leaves are a staple ingredient in South Indian and Sri Lankan cuisine, where they are used in a variety of dishes such as sambar, dal, and rasam. They are also used in North Indian cuisine, particularly in the preparation of chaat and chutneys.

Curry leaves have a unique, slightly pungent, and nutty flavor that is difficult to replicate with other herbs or spices. They are usually added to dishes in the beginning of the cooking process, and they are typically removed before serving. The leaves are also used to make a popular condiment called "karivepaku" which is a powder made from dry curry leaves and is used as a seasoning.

In addition to its culinary uses, curry leaves have a long history of use in traditional medicine. They are believed to have anti-inflammatory, antimicrobial, and antioxidant properties. Curry leaves are high in beta-carotene, Vitamin C, and various minerals such as calcium, phosphorus, and iron.

Curry leaves are available fresh or dried, but the flavor of fresh leaves is considered to be more potent than dried leaves. They can be stored in the refrigerator for up to a week or can be frozen for a longer period of time.

Here are a few dishes that go well with curry leaves:

1. Curries and stews: Curry leaves are a common ingredient in curries and stews, particularly in South Indian and Sri Lankan cuisines.

2. Vegetable dishes: Curry leaves can be used to add a unique, slightly pungent, and nutty flavor to vegetable dishes such as sambar, dal, and rasam.

3. Meat dishes: Curry leaves can be used to add a unique, slightly pungent, and nutty flavor to meat dishes such as chicken and fish curries.

4. Soups and broths: Curry leaves can be used to add a unique, slightly pungent, and nutty flavor to soups and broths.

5. Chutneys and relishes: Curry leaves are a common ingredient in chutneys and relishes, particularly in South Indian and Sri Lankan cuisine, they add a unique and fresh flavor to these dishes.

6. Rice dishes: Curry leaves can be used to add a unique, slightly pungent, and nutty flavor to rice dishes such as biryani, fried rice, and lemon rice.

7. Snacks and appetizers: Curry leaves are used in Indian chaat and other appetizers, they add a unique and nutty flavor to these dishes.

8. Condiments: Curry leaves are used to make a popular condiment called "karivepaku" which is a powder made from dry curry leaves and is used as a seasoning.

Curry leaves pair well with other spices such as cumin, coriander, and mustard seeds and it's commonly used in combination with coconut milk, tamarind, and other ingredients to enhance its flavor.