Herbs · Fresh
Curry leaves
Also called kadi patta, kari patta, karuveppilai, daun kari
Small glossy leaves with a nutty, citrusy aroma that bursts out when sizzled in oil; tempered with mustard seeds for South Indian dal, sambar and chutneys.
What can replace it
- T3 · In a pinchMakrut lime leaves
Citrusy, missing the savoury, nutty curry-leaf aroma. (use 0.5× the amount)
Cook with Curry leaves
