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Curry leaves can be added whole in tadka or coarsely chopped as they release more intense flavors and aroma. Often paired with mustard seeds, asafoetida, and/or green chilies they are vital, in Indian cooking.
Unlike bay leaves, there’s no need to remove curry leaves from your dish. Chopping them up makes it easier for someone like me, who grew up picking them out, to enjoy them fully and savor their flavor.
Myth buster
Curry leaves are not the same as curry powder! While curry leaves are a fresh herb that is obtained from the curry leaf plant, curry powder is a spice blend made by grinding together a select bunch of dried spices and herbs. While curry powder is added to flavor the entire dish, curry leaves are used to temper the dish and impart a more subtle aroma. Curry leaves are known by different names in various regions of India such as Kadi Patta (Marathi), Karibevu (Kannada), Mitho Limdo (Gujrati), and Karuvepillai (Tamil), among others. The curry leaves plant needs a warm climate to thrive and grow best in tropical regions. Growing up I remember many of us having curry leaves plants in addition to the Holy basil known as Tulsi in our balconies and home gardens. MOC Pro Tip - When you are buying curry leaves, look for leaves that are fresh green, unbruised, and not too big. Stores sell sprigs of packaged curry leaves, and most recipes will call for individual leaves. So you can discard the stem.
