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.
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Just a look at the ingredients list of this recipe will speak volumes about it! Tasty and satiating, the … More..
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Lose yourself in this exciting potato-packed kadhi, which is so delicious it is likely to overshadow the rest … More..
calories per serving
When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to … More..
calories per serving
Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you … More..
calories per serving
Here is a tongue-tickling curry of sprouted kala chana, cooked with whole spices, ginger-green chilli paste and jaggery. … More..
calories per serving
Great taste without oil! If that’s hard to believe, just try this recipe first. This Khatti Meethi Dal … More..
calories per serving
A traditional Hyderabadi salan is made in a shallow wide flat bottomed handi. The salan is a sealed … More..
calories per serving
The ideal rasam to serve on a cold winter’s day! Jeera-Pepper Rasam is a good antidote for common … More..
calories per serving
This tongue-tickling rice treat is prepared with readily-available ingredients, but has an unforgettable flavour and pleasing texture.The key … 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
Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy … More..
calories per serving
One look at this appetizing dish, and you just cannot resist savouring it immediately. Indeed, what an innovative … More..
calories per serving
Just how easy can it be to prepare a lip-smacking dal? Well, we urge you to get into … More..
calories per serving
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This powder of roasted curry leaves, dals and spices, transforms a simple breakfast of idli or dosa into … More..
calories per serving
This Maharashtrian recipe of rice, tendli and peas, simmered with spices makes a great meal by itself. More..
calories per serving
Heres a spicy curry from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry … More..
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