Curry leaves

कढ़ी पत्ता / kadhi patta; karuveppilai

Flavor and role

Small leaves of the curry tree with a citrus and nutty aroma, different from curry powder. Fry them in hot oil to release the aroma.

Typical dishes and uses

South Indian tempering, coconut chutney, sambar, Sri Lankan curries, Malaysian butter prawns. In this book: idli and coconut chutney.

Substitutes

There is no real substitute. Leave them out, or partly make up the aroma with a little lime zest and 1 bay leaf.

Storage

On the stem in a zip bag, 1-2 weeks in the fridge; frozen, the aroma lasts over 3 months. Dried leaves are much weaker.

Main countries

India · Sri Lanka · Malaysia

Used in this book

Idli with Coconut ChutneyBunny Chow (Durban Chicken Curry in a Loaf)Masala DosaSri Lankan Chicken Curry (Kukul Mas Curry)Durban Lamb Bunny with Fresh-Ground MasalaSizzling Tadka Lentil HummusIndian Tadka Hummus with Curry-Leaf GheeTiffin-House Idli with Fresh-Roasted SambarPodi Idli Fries with Coconut Yogurt DipMysore Masala DosaCrispy Dosa Chaat BowlNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Masala Buttermilk Fried Chicken with Mint RaitaSri Lankan Black Chicken Curry with Toasted CoconutSri Lankan Coconut Chicken Curry UdonSri Lankan Curry Chicken Cheese Toastie with Pol Sambol

Updated 2026-10-10