Create / Ingredients / Curry leaves

Curry leaves

Citrusy, nutty and aromatic. Tender leaves, crisp when tempered. Also called Kadi patta, Karuveppilai.

Preparing it

Add to hot oil for a few seconds. Stand back, as they spit.

Goes with

Mustard seed, Coconut, Tamarind

Season

Available all year, most lush in the monsoon.

Storage

Wrap in a paper towel and refrigerate, or freeze.

Safety

Hot oil spits when leaves are added. Keep a lid nearby.

Nutrition

Used in small amounts.

Tradition

Curry leaves are used in tempering in most South Indian homes and are traditionally thought of as good for the hair and digestion.

Blends with curry leaves

• Sambhar Base
• Coastal Coconut Curry Base
• Spiced Buttermilk Blend
• Rasam Base
• Pongal Base

Open this tip in Create

By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.