Curry Leaf – करी पत्ता
Curry Leaf (Dried) – Kariveppilai
- Headline: Aromatic Curry Leaves (Kariveppilai) – Essential for Kerala Cooking
- Description: No South Indian meal feels complete without the unique aroma of Curry Leaves (Kariveppilai/Kadi Patta). Harvested from the Murraya koenigii tree, these leaves are a cornerstone ingredient in Keralan and broader South Indian cuisine.
- Flavor: Highly aromatic with a distinct, pungent, slightly savory, and subtly citrusy fragrance, especially released when tempered in hot oil. They impart a characteristic flavor essential to authentic regional dishes.
- Culinary Uses: Primarily used in tempering (tadka/thalipu) – sizzled briefly in hot oil with spices like mustard seeds at the beginning or end of cooking for dals, sambar, rasam, vegetable stir-fries (thoran/poriyal), fish curries, upma, and chutneys. Whole leaves are also added to simmer in various preparations.
- Appearance: Whole dried, dark green leaves.
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