Kadi Patta Chai

Serving: 1 Cup

Kadi Patta Chai, also known as Curry Leaf Tea, is a unique herbal tea made using fresh curry leaves. Popular in South India, this tea is known for its refreshing aroma, digestive benefits, and subtle earthy flavor.

it’s etymology

The name “Karti Patta” or “Kadi Patta” comes from Tamil and Hindi respectively, meaning “curry leaf.” In Sanskrit, curry leaves are called “Surabhi,” meaning “fragrant.” The botanical name is Murraya koenigii, named after botanist Johann König. In South Indian languages, curry leaves are known as “Karuveppilai” (Tamil), “Karivepaku” (Telugu), “Karibevu” (Kannada), and “Kariveppila” (Malayalam). The leaves are considered sacred in some regions and are integral to South Indian cooking, earning them the nickname “sweet neem leaves.”

Ingredients

Step-By-Step Guide

Step 1

Bring 1 cup of water to a boil in a saucepan.

Step 2

Add the fresh curry leaves and simmer for 2–3 minutes to release their aroma.

Step 3

Add the black tea leaves and let them brew for 2 minutes.

Step 4

Pour in the milk and bring the mixture to a gentle boil.

Step 5

Lower the heat and let it simmer for 2–3 minutes so the flavors blend well.

Step 6

Add the sugar and stir well until dissolved.

Step 7

Continue simmering for another few minutes to let all flavors meld together.

Step 8

Finally, strain the tea into a cup to remove the curry leaves and tea leaves, and enjoy the refreshing, aromatic Kadi Patta Chai!

Notes

milk alternatives :

Semi-skimmed, skimmed, or plant-based milk (coconut milk works particularly well) can be used.

sweetener :

Jaggery or honey complement the natural flavors beautifully.

curry leaves :

You can adjust the quantities of curry leaves to suit your preferences.

If Using Tea Bags :

For 1/2 tbsp: 2 tea bags, for 1 tbsp: 3 tea bags, for 2 tbsp: 5 tea bags.