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Curry Leaves Are a South Indian Herb With Major Star Power-by Simi George Photo by Isa Zapata, Food Styling by Pearl Jones Source:Bonappetit As a South Indian I’m lost without my kariveppilai—Tamil for curry leaves. My family is from Kerala, a verdant state on India’s southwestern coast. Nothing we cook is complete without curry leaves, dessert being the only exception. We use them in fiery red fish curries and summery yogurt drinks, in brawny beef fry and slurpable rasam, in chutneys and in pickles. In this part of the world, food looks naked without curry leaves in it.  Below, everything you need to know in order to understand their significance and use them in your cooking at home. What are curry leaves?  Native to India (and totally unrelated to curry powder) curry leaves are glossy, pointy, almond-shaped pinnate leaves with a complex citrus flavor often described as reminiscent of lemongrass, anise, ...