Curry Leaves Pickle | Karivepaku Uragaya

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

Seasoning

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.

Notes

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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