528 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.
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.
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.
Curry leaves used in chutney dry and wet
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.
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.
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.
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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.
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.
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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.
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.
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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.
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Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular … More..
calories per serving
Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is … More..
calories per serving
Kadhi fits into any menu, being a traditional favourite. While regular sour curds Kadhis qualifies as simple, this … 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
vagharela bhaat recipe | vagharelo bhaat from leftover rice | Gujarati stir fried rice | masala bhaat Gujarati … 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
cabbage kachumber recipe | Gujarati cabbage sambharo | fafda condiments | healthy patta gobi kachumber | with 19 … More..
calories per serving
Colocassia leaves are a common ingredient in Maharashtrian and Gujarati cuisine. It is used to make wadi, paatra, … More..
calories per serving
An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious … More..
calories per serving
The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is … More..
calories per serving
healthy moong chaat recipe | moong sprouts chaat | sprouted moong chaat | sprouts chaat for weight loss … More..
calories per serving
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quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation … More..
calories per serving
Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti … More..
calories per serving
maida dosa recipe | no rice no dal instant dosa | Indian maida dosa with coconut | instant … More..
calories per serving
The palak koftas are the highlight of this recipe! They transform a simple, everyday kadhi into a more … More..
calories per serving
Tindora or tendli is very popular in the south, especially andhra. I prepared this dish with a tempering … More..
calories per serving
brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with … More..
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calories per serving
The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of … More..
calories per serving
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Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by … More..
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A masaledar paneer stuffing is sandwiched between two layers of a luscious and flavorful yam mixture with tangy … More..
calories per serving
Sindhi kadhi showcases a tasty combination of vegetables like drumsticks, ladies finger and carrot in tamarind-flavoured gravy perked … More..
calories per serving
Here is a no-fuss meal with a south indian flavour. You will love the aroma and flavour brought … More..
calories per serving
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calories per serving
peru ki sabzi recipe | amrood ki sabzi | guava sabzi | with 21 amazing images. amrood ki … More..
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