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Curry leaves

Glossy aromatic leaves fried in hot oil to start South Indian dals, chutneys and curries.

Also called: kadi patta, karuveppilai, kari patta

A kind of fresh herbs

96 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Curry leaves (kadi patta) are small, shiny, pointed leaves from the curry tree, sold on the stem. When they hit hot oil they crackle and release a nutty, citrusy aroma. They have nothing to do with curry powder, and are unrelated to bay leaves despite both being used in tempering.

Murraya koenigii

How it’s used

  • Tadka with mustard seeds for dals, sambar and rasam
  • Coconut chutneys and thorans
  • Poha, upma and lemon rice
  • Fried crisp as a garnish
  • Sri Lankan curries

Characteristics

Aroma
Nutty, citrusy and slightly smoky when fried.
When cooked
Splutters fiercely in hot oil; add a few seconds after the mustard seeds pop and stand back.
Sold as
fresh, dried, frozen
Cooking uses
Used for tempering (tadka), Mainly a seasoning, Used as a garnish

Storage

Refrigerated. Keep on the stem, wrapped in paper in a bag; they also freeze well. Dried leaves lose most of their aroma.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Hot oil spits violently when wet leaves are added; pat them dry first.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Makrut lime leaves — A strip of makrut lime leaf gives a different citrusy aroma; there is no true substitute.

Related ingredients

Recipes with curry leaves

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