11 Indian Superfoods Hiding in Your Mother's Kitchen

8. Curry leaves (kadi patta)

Curry leaves are aromatic green leaves used widely in South Indian and coastal kitchens; they’re often fried briefly in oil or ghee at the start of cooking to perfume dishes. Home cooks credit curry leaves with aiding digestion and supporting hair health when used in oil infusions. Nutritional profiles show curry leaves contain several phytonutrients and antioxidants, and while human clinical evidence is limited, adding them to meals is an easy way to increase flavor and plant variety. In North America, fresh curry leaves are sold at Indian grocery stores and some farmers markets; frozen packs are also common and retain flavor well. To use, heat oil, add mustard seeds until they pop, then toss in a handful of curry leaves for a few seconds—this tadka instantly lifts dals and vegetables. If fresh leaves aren’t available, dried leaves or a small amount of curry-leaf powder can give an approximation, though the aroma is strongest fresh.