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How to Dry and Store Kadi Patta | Curry Leaves

March 25, 2014

{Fresh kadi patta (curry leaves) add flavour and fragrance to Indian food} Over the last year I’ve really expanded my repertoire in the kitchen, particularly when it comes to Indian food. Ever since taking up a gluten free diet, Indian food has become my new best friend. In this process I’ve come across many ingredients […]

how to dry kadi patta curry leaves{Fresh kadi patta (curry leaves) add flavour and fragrance to Indian food}

Over the last year I’ve really expanded my repertoire in the kitchen, particularly when it comes to Indian food. Ever since taking up a gluten free diet, Indian food has become my new best friend. In this process I’ve come across many ingredients that I was not introduced to in my mom’s kitchen; kadi patta (curry leaves) is one of those.

I come from a traditional Punjabi family where most dishes are built on a base of garam masala and thadka (a blend of fried onions, garlic and ginger), and kadi pata is very much a South Indian ingredient. It’s extremely fragrant and adds an interesting and different flavouring to lentils and vegetable curries. Like any food, fresh is best, but it doesn’t keep very well in the fridge so I’ve started to dry my own. During the summer months I see fresh curry leaves popping up at my local grocery store quite frequently near the herbs, or in the ‘exotic’ produce section near the bok choi (go figure). If your big box store doesn’t carry them try a local Indian market.

 

Many people believe that kadi patta has anti-diabetic properties, and it’s Ayurvedic uses include; counteracting anaemia, strengthening kidney function, and controlling cholesterol. I’m no doctor, but I’m a big believer in natural and Ayurvedic remedies so I try to add it to my meals quite often. 

The dried kadi patta can be used to add a bit of extra flavour to jarred sauces, or fresh dishes, and it’s seriously easy to do. As a bonus, you might impress your mother when you offer up some dried kadi patta next time she’s over (mine was floored by my new found skilled.)

masoor daal red lentils

{One of my favourite uses for kadi patta – flavouring masoor daal (red lentils)}

How to Dry and Store Kadi Pata | Curry Leaves:

1. Separate the individual leaves from the stems and wash thoroughly

2. Spread the leaves out on some dish towels and dry until they aren’t holding any more water (I let them sit for about 4 hours).

3. Place the leaves in a single layer on a baking sheet. Dry in a very low setting in the oven (150 degrees Fahrenheit) for 10-15 minutes or until dry and slightly crispy, not crumbling. 

4. Store in an airtight container. I keep all my spices in the pantry away from the stove to preserve their flavour and fragrance so I do the same with dried kadi patta. 

I’ve kept dried leaves up to 3 months with no problem at all. Just be sure that you keep the seal tight on your container between uses. 

Have you used kadi patta in your cooking? How do you store it? Share your tips and ideas below!

 

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  1. I don’t cook Indian food very often (I prefer to eat my mom’s Indian food), so I freeze my curry leaves. I think they still seem pretty flavourful. . .or is this a bad practice?

  2. Narinder Joshi says:

    Curry leaves has many benefits it purifies our body.

  3. Ophoeng says:

    I love Curry Leaves and has learned some about it. I put some for marinating Quails before frying. I also ate fresh Curry Leaves, one stem or two at a time before going to bed at night. I believe it can control my diabetes. I plant some Curry Leaves trees in my back yard.

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