Curry Leaf Cultivation and Processing — Krishnagiri Tamil Nadu

Curry leaf (Murraya koenigii) is cultivated commercially in Krishnagiri, Salem, and Namakkal districts of Tamil Nadu. The aromatic shrub is harvested every 45–60 days by cutting leafy branches. Fresh leaves command ₹60–120/kg in urban markets; dried and powdered leaves at ₹300–500/kg. Solar or mechanical dehydration at 45°C preserves the volatile oils. Ground curry leaf powder is exported to Sri Lanka, UK, and South Asia diaspora markets. Tamil Nadu cooperative women process and pack curry leaf tea, seasoning mixes, and herbal hair oil. Krishnagiri blocks supply fresh curry leaves to Chennai and Bengaluru daily via refrigerated vans.