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Simplified International Flavours

Curry Leaves

Curry leaves are known as Kadi patta in Hindi. The plant is grown all over India, in almost all the states. This subtropical plant is easy to grow, and often found in home gardens across India. These leaves are an important flavour component of both Southern and Western Indian cooking. They are added to oil and used for tempering, fresh to shredded salads, used to flavour dals and spices, and used in seafood and meat recipes as well. Traditionally, curry leaves are fried in oil to infuse its flavour into the oil before any other ingredients are added. They are also used directly to add subtle flavour to food. Curry leaves have a strong and distinctive aroma that takes getting used to, and is an acquired taste. The strong aroma that emanates from most South Indian food will definitely have the curry leaf as one of its main constituents.

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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