Key facts
| Hindi name | Kadi patta |
|---|---|
| Also called | Karuveppilai (Tamil) |
| Flavour | Citrusy, nutty and aromatic. Nothing to do with curry powder. |
| Heat | No heat |
| Sold as | Fresh, dried |
| Storage | Fresh leaves keep a week or two in the fridge, months in the freezer. |
| Best substitute | No real substitute. Lime zest gives a hint of the citrus note. |
| Used in | 3 of our blends and 12 of our dishes |
How to use it
Fried in hot oil with mustard seeds for sambar, rasam, poha, upma, chutneys and Kerala and Tamil dishes.
- Fresh leaves are far better than dried. Add them after the mustard seeds pop; stand back as they spit.
- Freeze fresh sprigs in a bag to keep them for weeks.
Substitute
No real substitute. Lime zest gives a hint of the citrus note.
Storage
Fresh leaves keep a week or two in the fridge, months in the freezer.
Curry leaf plants grow easily in pots in warm places and many South Indian homes keep one.
Pairs well with
Dishes that use curry leaves
Blends with curry leaves
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Milagai podi (gunpowder)
South India
A coarse lentil, sesame and chilli powder, nicknamed “gunpowder”.
Frequently asked questions
What is curry leaves called in Hindi?
Kadi patta. Also known as Karuveppilai (Tamil).
What can I use instead of curry leaves?
No real substitute. Lime zest gives a hint of the citrus note.
How long does curry leaves keep?
Fresh leaves keep a week or two in the fridge, months in the freezer.
Tips from travellers
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Questions from readers
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