Curry leaves (kadi patta) dominantly used in south Indian food

Curry leaves (Kariveppilai in Tamil) are extensively used by South Indians in their cooking, especially for tempering the food. Once added in the hot oil, gives a unique aroma to the dish. People usually discard the leaves while eating. Maximum of south Indian recipes, have curry leaves used in recipes like Sambhar, Mor Kuzhambu, Upma, Medu Vadas and Masala Vadas. 

More Kuzhambu

Curry leaves used in chutney dry and wet 

Coconut Thuvayal

Chutney (Thuvayal), whether it is dry or wet is an important part as accompaniment for breakfast , lunch or dinner.

Like if it for breakfast then various types of chutney used for Idlis, Dosas, Uttapams or Vadas like Coconut Chutney, Tomato Coconut Chutney, Idli Podi, Curry Leaves Chutney Powder and Malgapodi.

Tomato Coconut Chutney.

And if it’s for lunch or dinner it will be a great accompaniment with rice preparation dishes like Curd Rice or Lemon Rice chutney like, Ginger Pachdi, Horsegram Chutney, Gongura Chutney.

 Ginger Pachdi, Ginger Chutney, South Indian Recipe

Curry leaves (kadi patta) used in gravies and curries

Curry leaves very much important in Curries and gravies for tempering and sometimes even blended with the masala, to make it more flavourful. 

Recipes from our website like Pongal Kootu Curry brings together veggies and beans of different textures and flavours. 

Pongal Kootu

Tomato Gojju a quick and easy accompaniment from the Karnataka repertoire, spicy tomato curry with shades of tanginess and sweetness too. Kolumbu Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. 

Tomato Gojju

Malabari Curry an assortment of veggie of multiple colours, flavours and textures, while a tongue licking paste of coconut and spices, Kai Kutan a traditional preparation from Kerala where "kai" means plantain and 'kutan' means curry and Yam and Spinach Pulusu a remarkable flavour derived from minimal ingredients and a simple procedure.

Yam and Spinach Pulusu

Curry leaves (kadi patta) used in rice preparation

Let that be a traditional one meal dish from a South Indian kitchen or khichdi or vagharlela (tempered) bhaat from Maharashtra. Adding curry leaves to plain rice with all the other spices, it just enchances the flavour of the rice dishes.

Here are few dishes like Bisi Bele Bhaat traditional spicy rice dish from Karnataka is quite addictive. Easy and quick lemon rice recipe made with basic ingredients like lemon juice, boiled rice and Indian spices. 

Bisi Bele Bhaat

South Indian Curd Rice is also a comforting one-dish meal that is satiating and refreshing, with its cool flavour and homely aroma. Vangi Bhaat is one such traditional Maharashtrian dish with an appetising aroma and rich taste.

Curd Rice

Curry leaves used in sabzis

Subzis play an important role as an accompaniment with roti, paratha or any rice dish. In many household, without subzi or poriyal for lunch and dinner is very much incomplete, any fresh vegetables chopped and tempered with mustard seeds and curry leaves and cooked till perfection.

Recipes like Cabbage Poriyal tempered with mustard seeds, curry leaves and dry red chillies makes a delightful accompaniment.

Cabbage Poriyal

Beetroot and Coconut Sabzi easy and tasty South Indian recipe, which features grated beetroot, flavoured with a traditional tempering.

French Beans and Carrot Thoran, Kerala Dry Sabzi

 French Beans and Carrot Thoran ‘Thoran’ is a traditional vegetable preparation that is popular in Kerala and Thandukeerai this South Indian subzi is made of red amaranth, perked up with a spicy coconut mixture.