Sri Lankan Curry Leaves (Kalupile)

Curry leaves, orkarapinchain Sinhala, are aromatic leaves native to southern India and Sri Lanka. Cultivated in hot and humid tropical areas, they grow on a small tree (Murraya koenigii) which are often found in family gardens or near rural kitchens.

Hand-picked when ripe, the leaves are then carefully dried to preserve their beautiful dark green hue and unique fragrance: a combination of lemony, peppery and slightly smoky notes.

A staple of Sri Lankan, Indian, and Tamil cuisines, curry leaves are not related to curry powder, but are a key ingredient. They add depth and authenticity to many traditional dishes and release their full aroma when briefly seared in oil.

Dried curry leaves are used at the beginning of cooking to release their full aromatic potential. They can also be infused or ground into powder.

In savory cooking:

Fry a few leaves in hot oil with garlic, ginger or spices. Perfect for flavoring curries, lentils (dhal), sautéed vegetables, rice or coconut sauces.

In infusions or decoctions:

Traditionally used in decoctions for their digestive and purifying benefits. A simple infusion: a few leaves in boiling water with a pinch of fresh ginger.

In spice mix:

Grind them with other spices to create your own homemade blends: masala, vadouvan or curry paste.

Curry Leaves Around the World – 5 Iconic Uses

🇱🇰Sri Lanka – Pol Sambol:Grated coconut, chili, lime, onion and toasted curry leaves.

🇮🇳South India – Rasam:Spicy broth with tomatoes, tamarind, pepper and curry leaves.

🇲🇾Malaysia – Kari Ayam:Creamy chicken curry with curry leaves and coconut milk.

🇸🇬Singapore – Butter Prawns with Curry Leaves:An iconic dish with intense flavors.

🇲🇺Mauritius – Rougaille:Spicy tomato sauce made with garlic, thyme and curry leaves.