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.
This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a … More..
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11 June, 2014
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Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. … More..
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15 July, 2014
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Mixed vegetables and soya in a coconut based gravy a very thoughtful combination indeed! The dish can be … More..
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12 September, 2014
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Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious … More..
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Coconut milk is gifted with a mellow flavour and a creamy texture, which makes any dish it is … More..
Recipe# 733
19 September, 2014
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A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has … More..
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19 September, 2014
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You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. … More..
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22 October, 2014
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Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although … More..
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27 November, 2014
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A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies … More..
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28 December, 2014
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30 December, 2014
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13 January, 2015
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Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! … More..
Recipe# 5244
15 January, 2015
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Dhokla Simla Mirch recipe, Capsicum Dhokla, Khaman Dhokla with Capsicum Dhokla Simla Mirch, also known as Capsicum Dhokla or … More..
Recipe# 2572
21 January, 2015
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Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and … More..
Recipe# 3991
25 January, 2015
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Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. … More..
Recipe# 4192
20 February, 2015
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Recipe# 2253
03 March, 2015
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An all-time favourite with South Indians, Tomato Rice is a spicy and tangy rice preparation that is ideal … More..
Recipe# 5039
10 April, 2015
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Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering … More..
Recipe# 3546
06 May, 2015
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Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with … More..
Recipe# 6195
01 June, 2015
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Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it … More..
Recipe# 6210
16 July, 2015
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Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by … More..
Recipe# 5956
24 July, 2015
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Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the … More..
Recipe# 728
31 July, 2015
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Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture … More..
Recipe# 2556
04 August, 2015
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A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really … More..
Recipe# 3545
06 August, 2015
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Microwave Methi Pakoda Kadhi Recipe | Instant Methi Pakoda Kadhi | Microwave Fenugreek Dumpling Kadhi | The Microwave Methi … More..
Recipe# 734
27 August, 2015
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This tangy chutney is the best combination for bland dishes like Idli and appe! One of the most … More..
Recipe# 3270
27 August, 2015
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A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into … More..
Recipe# 4500
31 August, 2015
calories per serving
calories per serving
This dal brings in a distinct south Indian flavor to the table. Toovar dal is cooked with a … More..
calories per serving
Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. … More..
calories per serving
Mixed vegetables and soya in a coconut based gravy a very thoughtful combination indeed! The dish can be … More..
calories per serving
Brinjal has a unique flavour that is enhanced by the masala used in this dish. Grind the masala … More..
calories per serving
Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious … 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
A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has … More..
calories per serving
ringna vatana nu shaak recipe | matar aloo baingan ki sabzi | brinjal potato peas curry | with … More..
calories per serving
You are sure to be using chawli, and even its a vegetable, quite commonly used in your cooking. … More..
calories per serving
Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. Although … More..
calories per serving
A gluten free snack of dosas stuffed with protein and fibre rich sprouts together with antioxidant rich veggies … More..
calories per serving
It is right to be concerned about shedding your pregnancy weight after delivery, but you surely do not … More..
calories per serving
Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! … More..
calories per serving
Dhokla Simla Mirch recipe, Capsicum Dhokla, Khaman Dhokla with Capsicum Dhokla Simla Mirch, also known as Capsicum Dhokla or … More..
calories per serving
Dhokli, a traditional Gujarati favourite is transformed into a diabetic-friendly treat by using whole-wheat flour, soya flour and … More..
calories per serving
Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. … More..
calories per serving
An all-time favourite with South Indians, Tomato Rice is a spicy and tangy rice preparation that is ideal … More..
calories per serving
Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering … More..
calories per serving
Kacharya is a way of preparing crispy veggies, popular along the western coastal regions. A dry subzi with … More..
calories per serving
Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it … More..
calories per serving
Gujarati style theplas are a perfect treat for a relaxed sunday breakfast. Give them a new twist by … More..
calories per serving
Yellu podi chithranna, flavoured with a special variety of malgapodi (chilli-based powder), is a raging contrast to the … More..
calories per serving
Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture … More..
calories per serving
A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really … More..
calories per serving
Microwave Methi Pakoda Kadhi Recipe | Instant Methi Pakoda Kadhi | Microwave Fenugreek Dumpling Kadhi | The Microwave Methi … More..
calories per serving
This tangy chutney is the best combination for bland dishes like Idli and appe! One of the most … More..
calories per serving
A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into … More..
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