Curry (Murraya koenigii.) and coriander leaves (Coriandrum sativum) are most consumed leaves in various diets of Indian cuisines and other Asian countries includes Thailand, Malaysia, and Singapore. Both leaves are rich in many bioactive compounds like polyphenols, alkaloids and flavonoids which showed multiple bioactive functions like antioxidant, anticancer, antimicrobial antidiabetic and hepatoprotective. In addition to the basic bioactive compounds, they also rich in essential oil compound namely coumarine, bicyclomahanimbicine, mahanimbicine, phebalosin in curry leaves, whereas monoterpenoid-linalool found in coriander leaves. Based on the extensive richness of the bioactive nutrients both leaves act as a good store house for the functional compounds. In addition to the above bioactive functions, they also used in the household medicines for treating vomiting fever and stomach related disorders.