Curry Leaves – 1 pack

Curry leaves are called kadi patta in Hindi and karivepaku or kariveppilai in South Indian languages; they are known in German as Curryblätter, though they are unrelated to curry powder. The small, glossy green leaves have a distinctive aromatic, slightly citrusy flavour that is released when they hit hot oil.

They are used almost everywhere in South Indian cooking: tempered in hot oil at the start of sambar, rasam, and dal, or added to chutneys and vegetable stir-fries.

How to use

• Strip the leaves from the stem before use, or add small sprigs whole.
• Fry briefly in hot oil with mustard seeds at the start of cooking to bring out the aroma.
• Store in the fridge in a sealed bag or container, where they keep for one to two weeks; they can also be frozen for longer storage.