Heera Curry Leaves 20g

Every curry leaf fished out of the rasam and lined up on the plate's edge.

• What: Dried curry leaves (karuveppilai, kadi patta)
• Pack: 20 g
• Brand: Heera, from P&B (Foods) Ltd, Bradford
• Best for: Tempering, sambar, rasam and podi

Curry leaves, also called karuveppilai (Tamil) · kariveppila (Malayalam) · karibevu (Kannada) · karivepaku (Telugu) · kadi patta (Hindi, Punjabi) · kadhi patta (Marathi) · mitho limdo (Gujarati) · kari pata (Bengali).

What it is

Heera is the main brand of P&B (Foods) Ltd, a Bradford company that describes itself as one of the largest independent wholesale distributors of Asian foods across Britain and Europe. These are dried curry leaves, karuveppilai in Tamil, for the weeks when the fresh bunch has run out.

Drying makes them milder and more brittle than fresh leaves, but they still give off that citrusy, nutty smell once they hit hot oil. Crumbled, they blend straight into podi. Choosing between dried leaves? Curry leaves for tadka and podi; Heera Kasoori Methi for North Indian gravies; Heera Bay Leaves for biryani and pulao.

Tip: Use about half again as many dried leaves as fresh, and add them a second after the mustard pops so they do not scorch.

Goes well with: Heera Black Mustard Seeds, 777 Madras Rasam Powder, Heera Roasted Dariya Split

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