Recipes with Curry Leaf
Got Curry Leaf in your pantry? Here are 92 recipes you can cook today.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Arisi Upma
Traditional Tamil Nadu breakfast made with broken raw rice, toor dal, and pepper-cumin tempering.
Avial
A thick mixture of mixed vegetables cooked in a coconut and curd paste, seasoned with coconut oil and curry leaves.
Banana Leaf Fish Pollichathu
Kerala coastal delicacy of whole fish marinated in red chili, turmeric, and lime, layered with caramelized shallot-curry leaf masala, wrapped in charred banana leaf, and pan-roasted.
Beans Carrot Poriyal
Finely chopped french beans and carrots stir-fried with coconut.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Besan Kadhi Plain
Sour yogurt curry tempered with fenugreek, mustard, and green chillies, served with plain rice.
Bisi Bele Bath
Traditional spiced rice-lentil dish cooked with vegetables, tamarind, and a unique Bisi Bele Bath spice powder.
Cabbage Poriyal
Finely shredded cabbage stir-fried with mustard, curry leaves, split urad dal, and fresh coconut.
Chana Sundal
Black chickpea stir fry.
Chettinad Pepper Chicken
Fiery and aromatic South Indian chicken curry cooked with freshly roasted Chettinad spices, black pepper, curry leaves, and coconut.
Coconut Chutney
Classic side dish.
Coconut Rice
Fragrant rice mixed with freshly grated coconut and tempered with mustard, curry leaves, and cashews.
Coorg Pandi Curry
Iconic Kodava dark pork curry slow-cooked with a deeply roasted aromatic spice masala, fresh curry leaves, green chilies, and tangy sour kachampuli vinegar.
Curd Rice
Creamy mashed rice mixed with fresh yogurt and milk, tempered with mustard, green chillies, ginger, and curry leaves.
Curry leaf pickle (Karuveppilai oorugai)
Nutritious curry leaf thogayal.
Egg Kothu Parotta
Popular street food made by shredding parottas and stir-frying with eggs, onions, tomatoes, and spicy salna.
Erissery
Sweet pumpkin and cowpeas cooked in a roasted coconut gravy.
Gobi Kempu
Crispy, spicy cauliflower florets marinated in spices and deep-fried.
Godhuma Rava Upma
Broken wheat upma.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Idli Upma
A quick breakfast made by crumbling leftover idlis and tempering them with mustard, green chillies, and curry leaves.
Inji Rasam
Warm, digestive rasam loaded with fresh ginger and pepper.
Kalan
Traditional sour yogurt gravy cooked with yam, raw banana, pepper, and fresh coconut paste.
Kambu Kool
Nutritious and cooling pearl millet porridge mixed with sour buttermilk and raw onions.
Kanchipuram Idli
Spiced, aromatic idlis flavored with pepper, cumin, and ginger powder.
Kara Adai
Spicy and thick mixed lentil crepe served with fresh butter or jaggery.
Kara Boondi
Fried gram flour droplets mixed with peanuts, cashews, and curry leaves.
Karuveppilai Kuzhambu
Highly aromatic curry made with roasted fresh curry leaves paste, tamarind, and sesame oil.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
Kathirikai Gotsu
Tangy mashed eggplant curry cooked with tamarind.
Kerala Fish Curry
Spicy and sour red fish curry made with kudampuli (gambooge) and coconut oil.
Kerala Style Vegetable Stew
Mild and aromatic vegetable stew cooked in coconut milk.
Kollu Sadam
Healthy and rustic variety rice made with horsegram and a roasted spice powder.
Kootu Chow Chow
Chayote squash cooked with split yellow mung dal and coconut paste.
Kootu Curry
Yam, raw banana, and black chickpeas cooked in a roasted coconut paste.
Kootu Senai
Yam and black-eyed peas cooked with a coconut-cumin paste.
Kothu Idli
Leftover idlis cut into cubes and stir-fried with onions, tomatoes, and idli podi.
Kovakkai Fry
Ivy gourd cut into thin rounds and stir-fried with basic South Indian spices.
Kozhi Milagu Varuval
Spicy, dry chicken pepper fry cooked with onions, curry leaves, and freshly ground black pepper.
Kozhi Porichathu
Prep Time: 20 mins Cook Time: 25 mins Authentic Kerala-style crispy spiced fried chicken marinated with freshly crushed fennel, ginger, garlic, Kashmiri red chili, and aromatic curry leaves, shallow fried in coconut oil until golden and fragrant. 1. In a mortar or bowl, crush fennel seeds, garlic, ginger, and curry leaves into a coarse paste. 2. Mix with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, lemon juice, cornstarch, rice flour, and salt. 3. Coat chicken pieces thoroughly with the marinade and rest for 20 minutes. 4. Heat coconut oil in a deep skillet over medium heat. Fry chicken pieces with extra curry leaves and green chilies for 15-20 minutes until deeply golden, crispy, and cooked through. 5. Drain on paper towels and serve hot with onion rings and lemon wedges.
Kozhi Varutha Curry
Kerala roasted coconut chicken curry.
Kozhukattai
Steamed savory dumplings.
Kuzhi Paniyaram
Savory rice batter dumplings.
Lemon Poha
Lemon flavored flattened rice.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Malabar Chemmeen Prawn Roast
Kerala style spicy prawn roast with shallots, curry leaves, crushed black pepper, fennel, tomato, and coconut oil.
Manga Curry
Tangy raw mango pieces tossed in red chilli powder and coconut oil.
Mangalore Bonda
Spiced, sour yogurt and maida fritters, crispy outside and spongy inside.
Mangalorean Ghee Roast Chicken
A legendary coastal Karnataka dish featuring tender chicken cooked in a rich, roasted Byadgi chili spice paste and golden ghee with curry leaves and tamarind.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Moru Curry
Seasoned sour buttermilk tempered with shallots, garlic, ginger, mustard, and green chillies.
Mour Kozhambu
Ash gourd cooked in a coconut-cumin-chana dal spiced yogurt base.
Mutton Chukka
Chettinad pan-fried dry mutton with shallots and freshly ground pepper.
Mutton Ishtu
Soothing Kerala Syrian Christian slow-simmered mutton stew cooked with tender potatoes, carrots, green chilies, and aromatic whole spices bathed in velvety fresh coconut milk tempered in coconut oil with fresh curry leaves.
Mutton Sukka Varuval
Madurai style spicy dry mutton roast tossed with caramelized shallots, curry leaves, crushed black peppercorns, and stone-ground spices.
Nadan Tharavu Roast
Traditional Kuttanad-style Kerala slow-roasted duck pieces cooked with shallots, crushed ginger, garlic, green chilies, and black pepper in pure coconut oil, simmered in thick coconut milk.
Nellikkai Sadam
Tangy, refreshing lunchbox rice made with grated gooseberry (amla) and basic tempering.
Olan
A simple and gentle Kerala Sadya dish made of white pumpkin and red cowpeas in rich coconut milk.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Parippu Curry
Steamed yellow lentils mashed with fresh coconut, cumin, and garlic.
Peanut Sundal
Healthy boiled peanut snack tempered with mustard, red chillies, and coconut.
Pineapple Pulissery
Sweet and sour ripe pineapple buttermilk curry.
Podi Idli
Mini idlis tossed in a generous amount of ghee and spicy gun powder.
Poha
Light and fluffy flattened rice dish with peanuts and spices.
Poha Chivda
Crunchy, low-fat savory mix of roasted flattened rice and peanuts.
Poondu Kuzhambu
Spicy and tangy garlic pods simmered in a flavorful tamarind and sesame oil gravy.
Poondu Rasam
A comforting, garlicky rasam made with crushed garlic, tomatoes, black pepper, and tamarind.
Potato Fry
Crispy and spicy potato cubes pan-fried with mustard, garlic, and chilli powder.
Pudalangai Poriyal
Snake gourd stir-fried with mustard, green chillies, split urad dal, and fresh coconut.
Puli Upma
Tangy upma made from rice rava and tamarind extract, flavored with roasted peanuts.
Ragi Dosa
Finger millet crepes.
Ragi Roti
Rustic flatbread made with finger millet flour, chopped onions, green chillies, and curry leaves.
Rasam
Spicy and tangy tamarind soup.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Rava Idli
Instant semolina steamed cakes.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Sambar
Lentil vegetable stew.
Sambar Rice
A comforting one-pot meal of rice, lentils, and mixed vegetables cooked together with sambar spices and ghee.
Semiya Upma
Vermicelli upma.
Sepankizhangu Roast
Colocasia (taro root) boiled, peeled, sliced, and pan-roasted with spices until golden and crispy.
Sevai Pepper
Rice vermicelli tossed with crushed black pepper, cumin, and cashews.
South Indian Chettinad Mushroom Chukka
A fiery Chettinad-style dry mushroom stir-fry cooked with freshly roasted whole spices, shallots, and fragrant curry leaves.
Sundal Sweet Corn
Quick and healthy steamed sweet corn tossed with mustard, curry leaves, and grated coconut.
Tomato Chutney
Tangy side dish.
Urulai Kizhangu Podimas
Mashed potatoes scrambled with onions, ginger, and green chillies.
Vazhaikkai Podimas
Grated raw banana scramble with ginger, chillies, and lemon juice.
Vazhaithandu Kootu
Fiber-rich banana stem cooked with moong dal and fresh coconut.
Ven Pongal
Serve hot topped with ghee and accompanied by Sambar and Coconut Chutney.
Vendakkai Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
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