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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A simple and ready-in-a-jiffy recipe. Avoid cooking it on a high flame or for a long period as … More..
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A versatile, traditional south indian recipe, which goes just as well with rice as with puris or chapatis. More..
calories per serving
Here’s a smashing combination of baby potatoes and sesame seeds that is jazzed up with a combination of … More..
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calories per serving
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Here’s a quick and easy everyday subzi with a classic Malvani touch. The rustic mealy texture of cooked … More..
calories per serving
semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe … More..
calories per serving
The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of … More..
calories per serving
An everyday preparation of Tamil Nadu, this South Indian subzi is made of red amaranth, perked up with … More..
calories per serving
A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with … 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
Khandvi, one of the gems of gujarathi cuisine, has been transferred into faraali style, so that it can … More..
calories per serving
Serve this gujarati delicacy in any party, and keep that winning smile ready for you will be accosted … More..
calories per serving
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calories per serving
paratha and sprouts stir fry recipe | healthy vegetables and sprouts roti stir fry | leftover roti stir … 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
Khapoli is undoubtedly the destination for vada pav! Here is the original recipe straight from the famous Khapoli … More..
calories per serving
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