Curry Leaves Pickle | Karivepaku Uragaya

>>  Thursday, April 14, 2011

Of the many pickles, podis and the chutneys too, Curry leaves occupies an important place in our household. As I have already said Athamma is known to dish out a podi as she fancies and chutney even in lesser time than you can blink. She is really so fond of these condiments.

So it is natural that we get rubbed off that interest. When in season, we make different dishes with Curry leaves. Notably the Curry leaf podi gets most done, and then Curry leaf mixed rice then of course this pickle.

Today’s special dish is what I learnt from Athamma, her signature Curry leaves pickle! This gets done quite often. I had previously posted this in BeyondCurries. Thought I should share it here.

Curry Leaves Pickle

Ingredients Needed:

Curry leaves - 2 cups tightly
Red chilies - 20 long
Fenugreek / Methi powder - 1/4 tsp
Mustard powder - 1 tsp
Tamarind - 2 lemon size
Salt - 2 tsp
Oil - 2 -3 cups


Curry leaves - 4 -5
Urad dal - 1/4 tsp
Hing a pinch
Red chili - 2-3

Method to prepare

Saute each of the ingredients except the seasonings, separately in little oil till done. Remove, cool.

Then using a mixer grind Red chili, Mustard, Methi to smooth powder.

Add tamarind, run to smooth paste. Finally add the roasted curry leaves as well.

Heat oil and season with seasoning, then finally add the paste to the pan. Saute over low flame for 10 min.


This can easily stay well for 10 days, but remember to have enough oil.

The quantity mentioned yields more than 2 cups of pickles, please reduce according to your needs.


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Champa April 14, 2011 at 6:46 AM  

This is totally new to me. I never liked too much of curry leaves. Doesn't it come out with strong flavor?

Sarah April 14, 2011 at 7:09 AM  

wow! Never heard of this before... looks yummy!

harini-jaya April 14, 2011 at 7:52 AM  

I think if the curry leaves are fried they lose the 'extra' flavor which Champa seems to be mentioning. Am I right Valli?
This is an extraordinary preparation. I had learnt Coriander leaves pickle from my friend almost in the same format!

Saras April 14, 2011 at 10:19 AM  

Very healthy & my mum used to make it.. have to try it.

Divya.M April 14, 2011 at 1:17 PM  

new recipe..never heard of to have it......

Priya April 14, 2011 at 1:24 PM  

Give me some, i'll happy have this pickle with some curd rice...

kaveri April 14, 2011 at 2:50 PM  

looks yummy...will try...

Ila April 14, 2011 at 2:53 PM  

wonderful and innovative :)

PJ April 14, 2011 at 4:35 PM  

This is a blessing in disguise when we have no time to prepare chutney and also goes well with steamed rice and ghee. Yummy :)

SravsCulinaryConcepts April 14, 2011 at 10:13 PM  

wow looks so yummy and wonderful !!

Prathima Rao April 14, 2011 at 10:28 PM  

Tooooo....yummy!!!! This is definetly a keeper!!!
Prathima Rao
Prats Corner

Priya (Yallapantula) Mitharwal April 14, 2011 at 11:29 PM  

wow, that is a good and new one, love the idea of turning curry leaves into pickle :)

Smitha April 14, 2011 at 11:54 PM  

I can smell the aroma of the curry leaves...Never knew that we can make chutney out of curry leaves!....very flavorful!
Smitha's Spicy Flavors

Suma Gandlur April 15, 2011 at 1:11 AM  


Archana Vivek April 15, 2011 at 9:38 AM  

looks yummy.

divya April 15, 2011 at 8:26 PM  

looks wonderful and innovative :)

Kamalika April 15, 2011 at 9:24 PM  

I have not heard of this dish before.. looks interesting

Sin-A-Mon (Monika) April 16, 2011 at 4:21 PM  

I bought curry leaf pickle from a shop the other day urs looks tempting enough to try

Jessie Peter October 1, 2014 at 5:07 PM  

I had been trying to get this recipe since long, thanks for mentioned of roasting all ingredients first and then grinding them should curry leaves be grinder too.

Srivalli October 1, 2014 at 5:29 PM  

Jessie Thanks I have updated the post. Yes the curry leaves should also be ground coarsely. That should give a good feel to the pickle.

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