Unlock the aromatic depth of South Indian and Sri Lankan cuisine with our Fresh Curry Leaves. These highly valued leaves, often called Kadi Patta, are instantly recognizable by their distinct, nutty, slightly pungent, and citrusy aroma—a smell that is essential and irreplaceable in many savory dishes.
Curry leaves are typically used as a tempering agent (the first step in many recipes), quickly sautéed in hot oil or ghee with mustard seeds and other spices to release their flavor and fragrance, which then permeates the entire dish. They are not traditionally eaten whole but serve as a fragrant seasoning.
How to Use:
Tempering: Fry a few sprigs in hot oil until they crackle and turn slightly crisp before adding other ingredients.
Flavoring: Use them in sambar, rasam, curries, vegetable stir-fries (poriyal), lentil dishes (dal), and chutneys.
Rich in antioxidants and historically used in Ayurvedic practices, adding a few fresh sprigs of curry leaves is the quickest way to elevate your cooking and infuse your kitchen with the authentic, complex fragrance of the subcontinent.
