Homemade curry leaf oil is a tasty, two-ingredient condiment that adds a bold South Indian flavor to your dishes. It’s super easy to make and budget-friendly!
I’ve always loved the smell of curry leaves sizzling in coconut oil when my mum made tarka for dal , tomato rasam, red pepper tomato chutney and so many South Indian dishes. She has a big curry leaf plant on her balcony and would just pluck a few stalks before cooking. Back home in South India, fresh curry leaves are everywhere, but here in the UK, they feel like a bit of a luxury.
When I have plenty, I also use them in tempering dishes like ven pongal and make this quick green color curry leaf–infused oil. This oil capture that beautiful flavor and adds a lovely touch to everyday Indian meals.
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What Are Curry Leaves?
Curry leaves are a popular herb from South India, used in curries, dals, sambar and chutneys. They’re small, dark green leaves with a nutty, slightly citrusy flavor that makes food taste awesome. They make everything taste better!
📋Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Fresh Curry Leaves: Easily available at Indian grocery stores sealed in plastic bag or even some big UK supermarkets.
- Neutral Oil: I use sunflower oil or coconut oil. But vegetable oil or olive oil also works great.
👩🍳Sandhya's Expert Tips
- Just Don’t be tempted to Overcook: Sizzle the leaves for only 10-15 seconds to keep the oil fresh.
- Only make Small Batches: Just enough for a week or two to avoid spoilage.
- Check Freshness.After a week, give it a quick smell and look to make sure it’s still good.
- Do not use Dried Curry Leaves. They won’t give the same vibrant flavor or color.
- Pick a netural oil that doesn’t have a strong flavor so the curry leaves flavor shines.
Prep the Curry Leaves for Infused Oil
To separate the curry leaves, gently slide your fingers along the stalk to pluck them off easily.(see the curry leaf oil recipe video below to understand how I do it) Rinse the leaves thoroughly, then pat them dry with a kitchen towel or paper towel before using.
Store the remaining fresh leaves in an airtight container lined with a paper towel in the fridge to keep them fresh.
🔪How to Make Curry Leaf Oil?
Step 1. Heat oil in a small pan over medium heat. Add fresh curry leave and allow them sizzle for only 10-15 seconds. Scoop them out place on a paper towel to cool briefly.
Tip: Keep them green—don’t let them brown.
Step 2. Add the curry leaves and oil to a blender and blend smooth.
Step 3. Pour through a double-mesh tea strainer or cheesecloth for smooth oil. it takes just about 3-4 minutes.
Step 4. Transfer curry leaves oil to a glass jar. Store in fridge covered for up to 2 weeks.
(see how i make curry leaf oil in my kitchen in the recipe card below)
🍽 How to Use Curry Leaf Oil
This oil is so versatile, and I’m always finding new ways to use it! Some of my favorites:
- Drizzle it over white coconut chutney or plain naan bread
- Add a splash to scrambled tofu for a South Indian twist.
- I’ve seen restaurants drizzle it over classic hummus(instant pot), and it’s such a cool way to make it fancy.
- It's great for making a tarka for Yellow Split Peas Dal or Moong Dal Tarka. Simply use this instead of regular cooking oil — tastes wonderful!
- Indian Chickpea Salad
🧂Storing Curry Leaf Infused Oil
Store in an airtight glass jar in the fridge for up to two weeks. Or freeze in ice cube trays, then pop the cubes into a freezer bag for later.
More Easy Condiment Recipes
💭Recipe FAQs
Yes! Freeze in ice cube trays, then store the cubes in a freezer bag.
You can find fresh curry leaves at Indian or Asian grocery stores, or check big supermarkets like Waitrose or Sainsbury’s. Online stores like Amazon or specialty spice shops also sell them.
Line an airtight container with a paper towel, then place the curry leaves inside in a single layer. Cover them with another paper towel and seal the container. Store in the fridge and check weekly—remove any leaves that have turned dark or moist.
Alternatively store in freezer safe bag.
Yes, you can use this curry leaf oil for hair! It’s a popular choice in South Indian households, especially when made with coconut oil, a common base for hair care. Massage it into your scalp and hair, leave it on for 30 minutes to an hour, then wash it out for nourished, healthy-looking hair.
Ingredients
- 10 g curry leaves about 6-8 stalks
- 240 ml neutral oil ( sunflower oil or coconut oil ) 1 cup
Instructions
- Separate the curry leaves from the stalk by gently sliding through your fingers. Wash and clean them under tap water and dry with a towel.
- Pour 1 cup of oil into a small pan on medium heat.
- Add fresh curry leaves and let them sizzle for only 10-15 seconds. Keep them green—don’t let them brown.
- Scoop the leaves out and place them on a paper towel to cool.
- Put the curry leaves and oil in a blender. Blend until smooth.
- Pour the blended infused oil through a double-mesh tea strainer or cheesecloth for smooth oil.
- Pour into a glass jar and refrigerate for up to two weeks.
Video
Notes
Color of the Curry Leaf Oil
The oil looks green when you lift it with a spoon, but once stored in a bottle, it takes on a deeper green or brownish tint.Can I Freeze Curry Leaf Infused Oil?
Absolutely! Pour it into ice cube trays, freeze, then store the cubes in a freezer bag. Perfect for adding to recipes later.Top Tips
- Don’t Overcook: Sizzle the leaves for only 10-15 seconds
- Small Batches: Make just enough for a week or two to avoid spoilage.
- Check Freshness: After a week, smell and check the oil to ensure it’s still good.
- Don’t use dried curry leaves!
- Pick a Neutral Oil: Use an oil that doesn’t have a strong flavor so the curry leaves shine.
Gee Foothill says
I’d tried curry leaves oil in a restaurant and always wanted to make it at home. This one was super easy and I loved it.
Sandhya Hariharan says
thats fantastic to know Gee that you loved our 2 ingredient curry leaf infused oil. Did you use it as a drizzle?