Curry leaves

Flavour and aroma

citrusy, nutty when fried, slightly bitter, resinous.

Heat

No heat

Forms

fresh, dried, frozen

How to use it

• bloom in fat · Tadka (tempering) technique

  Pat dry, then add to hot oil after the mustard seeds pop and stir for 5–10 seconds until they crackle and turn glossy. Stand back: wet leaves spatter.

• fry · Tadka (tempering) technique

  Fry until crisp (30–60 seconds) to crumble over upma, poha or rice.

• dry roast · Spice roasting (dry-roasting) technique

  Roast in a dry pan over low heat until crisp and dry, about 3–5 minutes, then grind for karuveppilai podi.

• 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

Identifying good quality

Small, glossy, dark green, pointed leaflets on a central stalk. Fresh leaves are supple and strongly aromatic when crushed. Dried leaves lose most of their aroma.

• Not to be confused with Makrut lime leaves: Makrut lime leaves are larger, thicker and double-lobed.

Origin and history

Origin: The Indian subcontinent.. Grown and used: Grown across southern and western India and Sri Lanka, and in home gardens wherever the climate allows..

Curry leaves (kadi patta, karuveppilai) are the defining aroma of South Indian and Sri Lankan tempering, and also flavour Gujarati kadhi and Maharashtrian poha. They have nothing to do with curry powder.

Well documented

In masalas, pastes and sauces

• Sambar powderMasala4 g per batch
• Rasam powderMasala3 g per batch
• Madras curry powderMasala3 g per batch
• Sri Lankan roasted curry powderMasala2 g per batch
• Coconut chutneySauce1 g per batch
• South Indian tomato chutneySauce1 g per batch
• Seeni sambolSauce2 g per batch
• Kiri hodiSauce2 g per batch
• Peanut chutney (palli pachadi)Sauce1 g per batch
• Kara chutney (Tamil red onion-chilli chutney)Sauce1 g per batch
• Molagapodi (idli podi with oil)Sauce1 g per batch
• Gongura pachadi (Andhra sorrel-leaf chutney)Sauce1 g per batch
• Allam pachadi (Andhra ginger chutney)Sauce1 g per batch
• Thenga chammanthi (Kerala pounded coconut chutney)Sauce1 g per batch
• Inji puli (Kerala ginger-tamarind relish)Sauce2 g per batch
• Karnataka chutney pudi (coconut lentil chutney powder)Sauce2 g per batch
• Red coconut chutneySauce1 g per batch
• Green coconut chutneySauce1 g per batch
• Pottukadalai chutney (roasted gram chutney)Sauce1 g per batch
• Vengaya chutney (raw onion chutney)Sauce1 g per batch
• Karuveppilai thogayal (curry leaf chutney)Sauce40 g per batch
• Andhra tomato pachadiSauce1 g per batch
• Kobbari pachadi (Andhra coconut chutney)Sauce1 g per batch
• Beerakaya pachadi (ridge gourd chutney)Sauce1 g per batch
• Paruppu podi (lentil powder for rice)Sauce2 g per batch
• Karuveppilai podi (curry leaf powder)Sauce50 g per batch
• Ulli chammanthi (Kerala shallot chutney)Sauce1 g per batch
• Chammanthi podi (Kerala roasted coconut chutney powder)Sauce3 g per batch
• Tomato thokkuSauce2 g per batch
• Olya naralachi chutney (Maharashtrian fresh coconut chutney)Sauce0.6 g per batch