Curry Leaves
कड़ी पत्ता
Curry leaves are the signature aromatic herb of South and West Indian cooking, releasing a distinctive nutty-citrus fragrance when tempered in hot oil. They are essential in sambar, rasam, kootu, and coastal fish curries, and contain alkaloids with anti-diabetic properties.
Ayurveda view: warming nature — calms Vata and Kapha, increases Pitta.
Also known as
- Banglaকারিপাতা
- Gujaratiલીમડો
- Kannadaಕರಿವೇಪಿಲೆ
- Malayalamകറിവേപ്പില
- Marathiकढीपत्ता
- Odiaଭୃଷଙ୍ଗ ପତ୍ର
- Punjabiਕੜੀਪੱਤਾ
- Tamilகறிவேப்பிலை
- Teluguకరివేపాకు
- Urduکڑی پتہ
These names are machine-written. Local words may differ a little.
Recipes using it
Karnataka Style Coconut Chutney (Hurigadale Kayi Chutney)
Bonda Soup Urad dal Fritters in Spicy Dal Soup
Kallummakaya Curry (Lakshadweep Mussel-Coconut Curry)
Togari Saaru
Seyal Phulka
Sundakkai Vatha Kuzhambu
Thayir Sadam
Coastal Karnataka Palya
Kodi Iguru
Soppu Saaru
Avarekalu Huli Saru
Lakshadweep Tuna Cutlet (Mappila Spiced Fish-Potato Patty)