Home Stories Karivepaku (Curry leaves): A treasure to the Indian kitchen

“I am hungry, Amma,” I said as my mother and I reached home.

It was a little late in the afternoon by the time we returned from the temple at the hilltop. The celebration today lasted longer than expected. And I am hungry, having had nothing since morning.

"I will make something quick”, she said.

“Someone get me a handful of curry leaves," she asked as she stepped into the kitchen to prepare lunch.

I turned to see if my brother resting in the courtyard was getting them. But he gestured to me to get the leaves. I dragged myself towards the backyard and into the kitchen garden wondering what dish amma would prepare now.

My mother’s kitchen garden is small, but it’s full of different leafy vegetables and simple to maintain plants. I carefully tiptoed through the rows of tiny chilli plants and mint leaves, making sure not to step on them and reached the curry leaf tree. The air around it was filled with a familiar, fresh smell that further stirred my hunger.

"Curry leaf plants grow with minimal care and are perfect for Indian home gardens”, my father would usually say as we worked in the garden every Sunday. He believes these plants to be a symbol of sustainability, offering a constant year-round supply of fresh leaves.

I grabbed the stems that were just within my reach, and carefully started plucking the leaves.

“Is anyone getting the leaves?” called out my mother again.

"I have them, Amma!" I replied, rushing back into the kitchen with a handful.

Amma smiled as she received the curry leaves. She softly crushed a few between her palms before adding them to the hot oil in the pan. The kitchen instantly filled with a rich and aromatic fragrance. Mesmerised by the smell, I sat down next to her as she cooked.

“Curry leaves are a treasure to our kitchens. They transform simple ingredients into mouth-watering dishes” she said, stirring the pot with her quick movements.

The curry leaves sizzled in the oil, releasing their flavours and fragrance.

“But we use them only in tempering and garnishing”, I added.

My mother nodded her head in disapproval.

“For years, these leaves have been used to add rich, earthy and aromatic flavours to food," she replied.

"They taste good in all kinds of dishes, making everything tastier. We always have them in the kitchen, "she added.

I listened to her intently as she spoke.

“What are you cooking with them today?”, I asked curiously.

Just then my brother, walking by the kitchen, paused to enjoy the aroma of the curry leaves. “Karivepaku annam - Will be ready in a minute and your tummy also feels good after eating it”, amma replied , while gesturing to my brother to ask if he needed anything.

“How will my tummy feel good?” I asked, looking at my mother and my brother, still stirring the leaves and spices on the pan. “Curry leaves are packed with nutrients and eating them every day works wonders for your health.” my brother replied who just walked-in.

I leaned in closer, curious to know more.

“Also, these leaves are full of Vitamin A, which is good for your eyes and skin. Vitamin B, which helps your body stay energized, and Vitamin C, which is like a little soldier that strengthens your immune system. And Vitamin E—it's wonderful for your skin and hair.” he added, patting my head playfully.

“So many nutrients!!”, I gasped to myself ignoring his pat.

By now the kitchen was filled with the rich aroma of roasted spices and curry leaves. My mother shifted them to mortar and pestle to make karivepaku powder.

“Also, it is said that having karivepaku keeps our bones strong”, my brother added.

Slowly she began grinding the roasted spices and curry leaves into a coarse curry leaf powder.

“There's plenty more these leaves could do,” my brother continued to speak as he stepped out of the kitchen.

“These tiny leaves also help regulate blood sugar levels and soothe digestive issues”, my mother completed, mixing the coarse karivepaku powder with the boiled rice.

My brother walked back into the courtyard nodding in approval while Amma handed me the bowl of hot karivepaku annam to eat.

“It’s delicious, Amma”, I said putting a morsel in my mouth.

She nodded with a smile cleaning the area we just cooked.

“But, there are only a few dishes we can make with this leaf, right? I asked, enjoying the hot rice.

“There are a lot of dishes we could make with them.” Answered my mother. “Karivepaku Podi - an aromatic and delicious powder made by grinding roasted curry leaves with dal and spices. It tastes heavenly with ghee and hot rice like heaven on a plate.”

“Just like this?”, I asked, smiling. My mother nodded yes and continued, “Karivepaku Podi also tastes great when sprinkled on dosa with ghee”

“Then comes, karivepaku pachadi. It’s tangy, spicy and goes perfect with idli, dosa, upma and also hot rice.” I waited for my mother to continue as she paused. “Then we have the most satisfying karivepaku rice and also the karivepaku rasam,” added my mother.

“How do you know all these recipes, Amma?”, I interrupted.

She paused, looking at me with nostalgia. “When I was young, I learnt these from my mother. She is a great cook. And the Karivepaku Podi was my grandmother’s recipe” she said, feeling a deep connection.

“Shall we have it tomorrow?”, I asked.

My mother looked puzzled.

“Karivepaku Podi sprinkled over dosa with ghee”, I said giggling.

My mother too smiled as we sat in the small kitchen filled with the scent of curry leaf powder - a place that binds people together with food, flavours and love.

previous story

October 15, 2022

Summer mornings and sun-drying activities on the terraces are inseparable. Let's swim through the memory lanes of Grandma and know history of pickling from her perspective!