530 curry leaves recipes
1544 Curry Leaves recipes | Indian recipes using Kadi Patta
Curry Leaves recipes | Indian recipes using Kadi Patta.
One common ingredient used in any Indian recipe is the curry leaves. This herb is a signature and an essential ingredient in Southeast Asian cuisine used in wide range of chutneys, curries, dals, and sabzis. Curry leaves are not an important part of the cooking, but their subtle flavor is unmistakable, gives meals a richer, robust flavour when added to any dish.
Roasted Chana Dal Chutney
Curry leaves when fresh they are best to us. But if you are not a regular user or you use it very less. You can purchase it whenever available in the market, wash them well remove from the stem dry it out completely.
Put a tissue paper in an airtight box and store it in a refrigerator. This will help to stay fresh for longer period. Curry leaves also rich in fibre, minerals, vitamins and also prevents premature greying of hair.
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Gongura Pulihora Recipe
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.
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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
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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.
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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
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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.
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Recipes like Cabbage Poriyal tempered with mustard seeds, curry leaves and dry red chillies makes a delightful accompaniment.
Cabbage Poriyal
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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
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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.
Recipe# 2262
01 January, 1900
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A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a … More..
Recipe# 4910
29 March, 2010
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This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy … More..
Recipe# 4920
30 March, 2010
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Although the main ingredient in this recipe is red chawli, it is undoubtedly the shallots or madras onions … More..
Recipe# 4922
30 March, 2010
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If you have a penchant for all things tasty and spicy, this one is for you! coconut and … More..
Recipe# 4923
30 March, 2010
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Thattai is a savoury snack from south india that is easy to make, as it does not require … More..
Recipe# 4934
31 March, 2010
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This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of … More..
Recipe# 4964
05 April, 2010
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Delicately seasoned with simple spices, this is one dish that you will relish. I have added only 1 … More..
Recipe# 5015
08 April, 2010
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Suva masoor dal, a perfect combination with steaming rice, this low- cal spicy dal is perfect to get … More..
Recipe# 5070
16 April, 2010
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Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and … More..
Recipe# 5067
16 April, 2010
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Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry … More..
Recipe# 5133
23 April, 2010
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Moong dal khandvi, a variant of the traditional besan-based gujarati snack, this recipe imbibes the goodness of moong … More..
Recipe# 5139
23 April, 2010
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Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure … More..
Recipe# 5245
17 May, 2010
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Sundal, from beaches and parks to temples, sundal ( a mélange of kala chana, cocnut and spices) is … More..
Recipe# 5246
17 May, 2010
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Tangy rice dish, flavoured with peanuts and malagapadi, a south indian spice mixture. More..
Recipe# 4038
21 August, 2010
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This is a slightly modified version of the south indian "dahi bhaat". Rich in protein and calcium, this … More..
Recipe# 3006
04 September, 2010
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Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat … More..
Recipe# 4010
17 September, 2010
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Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This … More..
Recipe# 4035
23 October, 2010
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Crispy beaten rice flavoured with peanut and spices makes a delicious any time snack. More..
Recipe# 692
25 October, 2010
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Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha … More..
Recipe# 693
25 October, 2010
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Well, you love idlis, but what if you have no batter on hand? here is a quick and … More..
Recipe# 4928
29 October, 2010
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A spicy curry that characterises the fiery weather and dynamic temperament of tamilnadu. The chettinad style is one … More..
Recipe# 5491
11 December, 2010
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There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare … More..
Recipe# 5496
17 December, 2010
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A popular indian soup that simply cannot be missed when talking of an authentic north indian menu! this … More..
Recipe# 5525
03 January, 2011
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Suggested serving size for 100 calories: 1 dosa fibre, iron and calcium rich green peas and low-fat paneer … More..
Recipe# 4779
16 March, 2011
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This version of corn and maize flour dhokla turns out well in the microwave provided you mix the … More..
Recipe# 5488
06 June, 2011
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Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tanginess of … More..
Recipe# 735
10 June, 2011
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Green tomato kadhi is tangy and spicy kadhi with combination of green tomatoes and green chillies. It is … More..
Recipe# 771
23 January, 2012
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The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is … More..
Recipe# 582
19 March, 2012
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Recipe# 2114
27 April, 2012
calories per serving
calories per serving
A variation of the traditional kadhi, this combines well with steamed rice, papad and pickles to make a … More..
calories per serving
This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy … More..
calories per serving
Although the main ingredient in this recipe is red chawli, it is undoubtedly the shallots or madras onions … More..
calories per serving
If you have a penchant for all things tasty and spicy, this one is for you! coconut and … More..
calories per serving
Thattai is a savoury snack from south india that is easy to make, as it does not require … More..
calories per serving
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of … More..
calories per serving
Delicately seasoned with simple spices, this is one dish that you will relish. I have added only 1 … More..
calories per serving
Suva masoor dal, a perfect combination with steaming rice, this low- cal spicy dal is perfect to get … More..
calories per serving
Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and … More..
calories per serving
Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry … More..
calories per serving
Moong dal khandvi, a variant of the traditional besan-based gujarati snack, this recipe imbibes the goodness of moong … More..
calories per serving
Malabari curry, an aromatic south indian curry prepared with a silky finish touch of coconut milk! make sure … More..
calories per serving
Sundal, from beaches and parks to temples, sundal ( a mélange of kala chana, cocnut and spices) is … More..
calories per serving
Tangy rice dish, flavoured with peanuts and malagapadi, a south indian spice mixture. More..
calories per serving
This is a slightly modified version of the south indian "dahi bhaat". Rich in protein and calcium, this … More..
calories per serving
Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy chaat … More..
calories per serving
Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This … More..
calories per serving
Crispy beaten rice flavoured with peanut and spices makes a delicious any time snack. More..
calories per serving
Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha … More..
calories per serving
Well, you love idlis, but what if you have no batter on hand? here is a quick and … More..
calories per serving
A spicy curry that characterises the fiery weather and dynamic temperament of tamilnadu. The chettinad style is one … More..
calories per serving
There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare … More..
calories per serving
A popular indian soup that simply cannot be missed when talking of an authentic north indian menu! this … More..
calories per serving
Suggested serving size for 100 calories: 1 dosa fibre, iron and calcium rich green peas and low-fat paneer … More..
calories per serving
This version of corn and maize flour dhokla turns out well in the microwave provided you mix the … More..
calories per serving
Does kadhi always have to be curd-based? not really. Experiment with this tamatar ki kadhi. The tanginess of … More..
calories per serving
Green tomato kadhi is tangy and spicy kadhi with combination of green tomatoes and green chillies. It is … More..
calories per serving
The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is … More..
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