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Fresh Curry Leaves, also known as Kadi Patta, Karivepilai and Karivembu, have a warm, citrusy and slightly nutty aroma. This convenient prepack is ideal for South Indian tempering, sambar, rasam, chutneys, poha, upma and curries. Browse our Spices & Flavour Boosters or explore all fresh produce in Fresh Foods.
For a classic Tadka, carefully add curry leaves to hot oil or ghee with mustard seeds, dried chilli and asafoetida, then pour over dal, sambar or rasam. Add them to chutneys, kadhi, poha and upma, or use them in Kerala fish curry, Chettinad dishes and biryani.
Can I use dried curry leaves instead of fresh?
Yes, but dried leaves usually have a softer aroma. Fresh or frozen leaves are generally preferred when a recipe depends on their fragrance.
Are curry leaves edible?
Yes. They can be left in the dish or fried until crisp, although some people choose to remove whole leaves while eating.
How do I use curry leaves in tempering?
Add them carefully to hot oil or ghee after the mustard seeds begin to splutter. They may crackle, so stand back and use a lid if needed.
