Curry leaves can be stored in the freezer preserve freshness for longer. This post covers how to freeze curry leaves effectively with tips to ensure they remain as fresh as possible.
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What are Curry Leaves?
Curry leaves (also known as kadi pata) are an aromatic herb commonly used in the South Asian cooking, particularly in South Indian cuisine, as well as in Sri Lankan and Southeast Asian cooking. This herb consists of deep dark green and glossy leaves on a sprig.
Curry leaves are grown on the curry tree (Murraya koenigii), a small tropical tree native to Asia. People also grow curry trees/curry plants around the world for a fresh and continuous supply of these fresh herbs.
Where to Buy Curry Leaves?
I typically buy curry leaves from Indian grocery stores. Curry leaves have become more widely available in supermakets (you may find fresh or dried leaves, fresh are more flavorful). If you are not able to find them in local stores, online retailers often have dried curry leaves as an alternative option.
What is the Taste of Curry Leaves?
Curry leaves have a distinctive flavor profile with earthy and subtly citrus notes.
They are an essential ingredient of many dishes when it comes to South Indian cooking. I really love how curry leaves bring a depth of flavor and enhance the overall taste of dishes! Check out our guide on the best South Indian side dishes and chutneys with dosa!
Curry leaves vs Curry powder: Curry powder is a mixture of spices including ground turmeric, chilli and cumin. Curry leaves don't taste like curry powder (this powder has a warm/subtly spicy taste).
How to Store Curry Leaves
Fresh leaves stay fresh for 1-2 weeks in the fridge and up three months in the freezer. So freezing is a good idea to preserve curry leaves.
How to Freeze Curry Leaves (Effective Method Step by Step)
- Collect curry leaves and rinse to remove dirt or debris. The first step is remove fresh leaves from sprig and sift through individual leaves to ensure no yellow or damaged leaves (images 1). Rinse each curry leaf under cold water to remove dirt or debris (image 2).
- Dry the curry leaves. Use a paper towel (kitchen towel) or dry tea towel to pat leaves dry (image 3). It is important that the leaves are properly dried before freezing.
- Place curry leaves in a single layer on a tray (lined with parchment paper/baking sheet), ensuring they are not touching each other (image 4). Flash freeze for 1-2 hours. This helps prevent them from sticking together (once transferred into a container/freezer bag).
- Transfer into an airtight container or freezer bag (image 5 and 6). Remove any excess air (if using a freezer/plastic bag) before sealing. Label (with date) and store in freezer.
Tips to Freeze Curry Leaves
- Look for fresh curry leaves: opt for high quality, fresh curry leaves with are vibrant in color and crisp.
- Ensure curry leaves are completely dry: after rinsing curry leaves, ensure they are completely dried. Excess moisture can cause freezer burn.
- Use airtight containers: to protect curry leaves from other odors in the freezer and help keep them fresh for longer.
- Divide curry leaves into portions: If you have an abundance of curry leaves to freeze, it may be helpful to divide into smaller portions. This will make it easier to take a handful.
- Paper towel/kitchen towel: I find the best way to dry curry leaves is patting with a clean kitchen towel to remove all water droplets.
- Label: label the air-tight container (or ziplock bag) with the freezing date to help keep track of your stock for future use.
Uses of Curry Leaves
Curry leaves are used as a key ingredient in many dishes including:
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- Tempering – curry leaves are used added as part of tempering spices. This involves cooking curry leaves in hot oil, with mustard seeds, cumin seeds and other spices and/or herbs.
- Curries and other gravy dishes – many curries/gravy dishes are made with spices and curry leaves for a depth of flavor.
- Rice dishes – curry leaves can also be added in dishes for a unique and distinctive taste.
Indian Dishes with Curry Leaves
Curry leaves are used in many Indian food recipes. Some of my favorite and latest recipes where I have used curry leaves include:
1. Dhokla
This microwave dhokla recipe is great when you fancy something quick, easy and tasty. This delicious dhokla is a great snack or appetizer to add some fun and flavor to your day! Curry leaves are added to the tempering for taste and texture.
2. Coconut chutney
This green coconut coriander chutney is made with fresh coconut and very quick and simple to make! Curry leaves are added to the tempering to bring flavor and crunch in this delicious chutney.
3. Peanut chutney
This peanut chutney is bursting with flavor and brings a wonderful addition to dishes or can be served as a snack with vegetables or crackers!
Other recipes
You can add curry leaves in many recipes including:
- Curry or kadhi - including a classic vegetable curry or Gujarati-style kadhi! Note: kadhi is a yogurt-based gravy dish typically lighter than a curry.
- Rassam - curry leaves enhance the delicious and warming flavors of rassam, a spicy tomato-based South Indian soup.
- Dosa aloo (potato) - this potato dish features potatoes sautéed with spices and curry leaves, typically served with chutneys and crispy dosa.
- Lemon rice - a delicious dish great for the summer months when you are looking for something light and refreshing! Curry leaves are sautéed with spices in this dish for a unique flavor.
- Yogurt (dahi) rice - another easy go-to dish when you are looking for something light and flavorful (also perfect for summer!). This dish features freshly boiled rice mixed with tempering spices and yogurt.
- Tamarind rice - one of my latest favorites is tamarind rice, a tangy and incredibly flavorful dish. Curry leaves add to the range of flavors in this dish!
Indian recipes
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Drinks
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