Curry Leaf (Bunch)

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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: on e 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. Show more