Curry leaves, known as Kariveppila in Malayalam, are aromatic green leaves widely used in South Indian cooking for their distinctive flavor and fragrance. They are commonly tempered in hot oil at the beginning of cooking to release their earthy, citrusy aroma and are essential in dishes like curries, stir-fries, chutneys, and sambars. Kariveppila not only enhances taste but is also valued for its nutritional and digestive benefits.