Curry Leaf (Bunch)

Fresh curry leaves (kadi patta), sold by the bunch — an aromatic essential for tempering dals, curries and South Indian cooking, sourced fresh for maximum flavour.

What you get: one fresh bunch of curry leaves (multiple sprigs).

How to Use Curry Leaves

• Tadka/tempering: fried briefly in hot oil with mustard seeds at the start or end of cooking dal, curry or rice dishes
• South Indian curries: a foundational aromatic in sambar, rasam and coconut-based curries
• Chutneys: blended fresh into coconut or curry leaf chutney

Storage

Fresh curry leaves keep in the fridge for about a week; for longer storage, freeze the whole sprigs and use straight from frozen.

Goes well with: Okra and Bitter Melon in South Indian-style curries.