Curry leaves are culinary important plant. It has many characteristics like phytochemical spectrum, biological activities and nutritional quality which offer several medicinal potential against diseases and antioxidant substance are present with great health promoting properties. Curry leaves exhibit antibacterial, antihelminthic, antifungal, antidiabetic, anticancer, anti-inflammatory activity due to presence of strong antioxidant activity and nutritional quality. The plant contains significant amount of carbohydrates, proteins, fatty acids, vitamins, minerals as well as carbazole alkaloids and phenols. It is used as herbal since ancient time to cure various ailments. The leaves of plant are used as spice or condiments in Indian cuisines especially in south Indian dishes like sambar, curie, chutney, fish, soup etc. It is also serving as village medicine to cure many diseases, but most of the people are unaware of its health benefits. So it is necessity to enhance awareness about curry leaves and promote to grow more and more curry plant.