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.
Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry … More..
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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
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Gatte ki kadhi, straight from the kitchens of rajasthan, this dish involves gram flour dumplings flavoured with dry … More..
calories per serving
cabbage jowar muthia recipe | Gujarati kobi jowar muthia | Indian cabbage dumpling | with 22 amazing images. … 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
Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along … More..
calories per serving
Batata Vada, this popular street-food from Western India has gained a place in the hearts of Indians all … More..
calories per serving
Stuffed khandvi, something very innovative and contemporary that your guest will truly enjoy. Must try !! More..
calories per serving
potato handvo recipe | bateta no handva | instant potato handvo | with 32 amazing images.batata handvo is … More..
calories per serving
Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in … More..
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bajra onion muthia recipe | Gujarati bajra muthiya | healthy onion bajra muthiya | with images. bajra onion muthiya … More..
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Sindhi kadhi, ever imagined making kadhi in a pressure cooker ?? try this recipe before you say no! … 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
Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada … More..
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Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast … More..
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upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with 19 amazing … More..
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moong osaman recipe | healthy green moong osaman | Gujarati style osaman | with 35 amazing images. Gujarati … 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
A modified version of the traditional mulligatawny soup, this recipe features a medley of flavours that your taste-buds … More..
calories per serving
This version of corn and maize flour dhokla turns out well in the microwave provided you mix the … More..
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A spicy curry that characterises the fiery weather and dynamic temperament of tamilnadu. The chettinad style is one … More..
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There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare … More..
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calories per serving
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calories per serving
Kanchipuram Idli is a special variety of Idli that is loaded with spices. It has the strong flavour … More..
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