Objective: To evaluate and compare the anti microbial efficacy of Curry leaves, Garlic and Tea tree oil mouthwashes against Streptococcus mutans and Lactobacillus. Method: The study was carried out for 14 days. Thirty six children were selected and randomly divided into four groups: group I (subjected to placebo mouthwash), Group II (subjected to 2.5% curry leaves mouthwash), group III (subjected to 2.5% garlic mouthwash), group IV (subjected to 0.2% tea tree oil mouthwash). Baseline samples ('0' day) were collected on the 1st day morning aft er brushing. Aft er half an hour, all groups were subjected to 10 ml of mouthwash rinse for one minute as divided group wise followed by the collection of salivary sample designated as '1/2 hr' sample. Daily twice rinsing of mouthwashes was carried out for 7 days as per group respectively. The rest of salivary samples were collected on 3rd day and 7th day morning. Aft er 7th day, the regimen was discontinued and saliva sample was collected on the 14th day to observe the substantivity. Dishes containing Mitis Salivarius Bacitracin agar (MSB) and Rogassa L agar were inoculated with the subject's saliva followed by colony counting respectively. Results: Curry leaves, Garlic and Tea tree oil showed significant anti microbial activity against streptococcus mutans and lactobacilli. Significant maintenance of reduced levels of microorganisms was observed only for garlic and tea tree oil on the 14th day. Unpleasant taste (curry leaves 44.4%, garlic 88.9%, tea tree oil 66.6%), burning sensation (curry leaves 55.6%, garlic 88.9%, tea tree oil 77.8%,), bad breath (curry leaves 44.4%, garlic 100%, tea tree oil 22.2%,), and nausea (curry leaves 0%, garlic 100%, tea tree oil 44.4%,) were reported. Conclusion: Tea tree oil, Garlic and Curry leaves mouthwashes are effective against cariogenic bacteria and might be an easily accessible and cheaper alternative to allopathic mouthwashes.