Curry leaves

Small, glossy, aromatic leaves used in South Indian and Sri Lankan cooking — no relation to curry powder. Bloomed in hot oil at the start of cooking (tempering), they release a nutty, citrusy fragrance dried leaves can't replicate.

Curry leaves

Used for

  • tempering (tadka)
  • dals
  • curries
  • chutneys

In the kitchen

  • bloom in hot oil until they crackle
  • add whole, don't chop
  • use fresh over dried whenever available

Picking it at the store

  • Fresh leaves freeze well — buy a bunch and freeze what you don't use rather than letting them wilt in the fridge
  • Dried curry leaves are a weak substitute; an Indian or Sri Lankan grocer's freezer section is worth seeking out for fresh

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