Curry Leaves / Kadi Patta
This is the scent of South India! A magical leaf that demonstrates its true value by frying with oil
Description
Leaves of a citrus family plant with a unique savory aroma mixing citrus and sesame. An indispensable herb for flavoring South Indian/Sri Lankan cuisine.
Classification: For Hardcore Fans,Herb,Refreshing Aroma
Shops selling Curry Leaves / Kadi Patta
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Curry leaves(Raw or Dried)
Instructions
- Heat generous oil, temper mustard seeds etc., strip raw curry leaves from stems and toss into oil.
- Fry swiftly for seconds like deep-frying until leaves turn crispy, fully transferring aroma to oil.
- Simmer with ingredients as is, making it the dish's flavor base.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
(Irreplaceable due to unique aroma, but sometimes subbed with bay leaf)
Pairing
South Indian curries in general, Stir-fries, Soups
Trivia
[Trend] Not 'leaves tasting like curry' but 'the source of South Indian curry's unique aroma'. 'Raw (fresh)' is overwhelmingly stronger than dried, making growing this tree on balconies a status for hardcore Japanese fans.
Eating tips & etiquette
[Unique Eating] The leaves floating in curry aren't garnishes; eat them munchingly as is along with the dish as savory chips!
Allergen
None