curry leaves
South Indian seasoning
Curry leaves are the aromatic leaves of a small tree native to South Asia, used extensively in Indian, Sri Lankan, and Southeast Asian cooking.
They have a distinctive flavor—slightly citrusy, nutty, and faintly bitter—that is released when the leaves are fried in oil at the start of a dish.
Despite the name, curry leaves are unrelated to curry powder; they are a fresh herb, not a spice blend.
Temper the mustard seeds and curry leaves in hot oil before adding the lentils.
Controlled heating and cooling
- sambarSouth Indian vegetable broth
- dalStewed split legumes
- chutneySpiced fruit-based condiment
- masalaIndian spice blend
biryani · dosa · idli · poha · chana masala · coconut chutney · lemon rice
Pungent leafy herb
- corianderHerb yielding fragrant seeds
- mintAromatic culinary herb
- lemongrassFragrant tropical culinary grass
- pandanFragrant tropical leaf
basil · fenugreek · neem · fresh · dried · chopped · garnish · sprigs
tempering
Controlled heating and cooling
masala · biryani · dosa · idli · poha · chana masala · coconut chutney · lemon rice
cilantro
Pungent leafy herb
- corianderHerb yielding fragrant seeds
- mintAromatic culinary herb
- lemongrassFragrant tropical culinary grass
pandan · basil · fenugreek · neem · fresh · dried · chopped · garnish · sprigs · stems
fragrant
Emitting pleasant smell
nutty · toasted · smoky · herbaceous · aroma · essence · scent · savory · zesty · tangy
stem
Plant's central axis
harvest · branch · propagation · cutting · seedling · homegrown · backyard · potted
- Culinary Herbsbasil, chives, cilantro, dill, marjoram
- Indian cookingcumin, coriander, mustard seeds, tamarind, ghee
- Indian cuisinegaram masala, turmeric powder, cumin, coriander, ghee
- Sri LankaSri Lanka, Ceylon, Colombo, Sinhalese, Tamils
- temperingcumin seeds, mustard seeds, dried chilies, asafoetida, ghee
- herbsdill, chives, marjoram, tarragon, rosemary
curry leavesdried herbs
Dehydrated culinary plants
bay leaves · parsley · oregano · thyme
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