Guide · curry leaves

Curry leaves: uses, fresh vs dried, and how to store them

Curry leaves (karivepaku, kadi patta) go into almost every South Indian kitchen. Here is how to use fresh, dried and powdered curry leaves, and how to keep them fresh for longer.

By the EucaMart farm team, Vinukonda, Andhra Pradesh. Updated 1 November 2026.

How curry leaves are used

Tempering (tadka) for dal, sambar, rasam, chutneys and upma
Karivepaku podi, a dry powder eaten with rice and ghee
Spiced buttermilk and curd rice
Ground into chutneys with coconut or dal

Fresh, dried or powder?

Fresh leaves give the strongest aroma in tempering. Dried leaves keep for months and are easy to crush into dals and gravies. Powder is the quickest way to add curry leaf flavour to podis, masalas and rice dishes.

How to store curry leaves

Fresh: keep the leaves on the stem, wrap in a dry paper towel and store in an airtight box in the fridge. Use within about 2 weeks.
Longer: freeze clean, dry leaves in a zip bag and use straight from the freezer.
Dried and powder: airtight jar, away from sunlight and moisture.

Buy curry leaves picked to order

Small packs ship across India with cash on delivery. Need more? Get a bulk quote within 24 hours.

Curry leaves questions

How long do fresh curry leaves last?

About 2 weeks in the fridge if kept dry in an airtight box. Frozen leaves keep for months.

Can I use dried curry leaves for tempering?

Yes. Add them a few seconds before the end of tempering so they do not burn.

Do you sell curry leaves in bulk?

Yes. Restaurants and masala makers can get fresh, dried or powdered curry leaves by the kg with a personal quote.