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Intensely aromatic and unmistakably Indian, Curry Leaves — known as Kadi Patta in Hindi, Karivepilai in Tamil, and Karivembu in Telugu — are the fragrant backbone of South Indian tempering. Our pre-packed curry leaves are freshly sourced and ready to use, delivering that distinctive warm, citrusy, slightly nutty aroma that transforms any dish the moment they hit hot oil. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
The classic technique is tempering (tadka) — add curry leaves to hot oil or ghee with mustard seeds, dried chilli, and asafoetida until they splutter and crisp up, then pour over dal, sambar, or rasam. Use in South Indian chutneys, Kadhi, Poha, and Upma. Curry leaves also add depth to Kerala fish curry, chicken chettinad, and biryani. Fry until crispy for a crunchy garnish on rice dishes.
Store in an airtight container or sealed bag in the refrigerator — they keep well for 1–2 weeks. For longer storage, freeze on a tray then transfer to a bag — use directly from frozen in tempering. Do not wash until ready to use.
Q: Can I use dried curry leaves instead of fresh?
A: Fresh curry leaves are far more aromatic and flavourful than dried. Dried leaves lose most of their essential oils and fragrance. Fresh or frozen curry leaves are always preferred for authentic South Indian cooking.
Q: Do I eat curry leaves or just use them for flavour?
A: Curry leaves are edible and nutritious. In tempering, they are often left in the dish and eaten. When fried until crispy, they become a delicious crunchy garnish. Some people remove them before eating, but they are perfectly safe to consume.
Q: How do I use curry leaves in tempering?
A: Heat oil or ghee in a pan, add mustard seeds and wait for them to splutter, then add curry leaves — they will crackle and release their aroma. Add this tempering to dal, sambar, chutneys, or rice dishes.
