Curry leaves chutney || Karivepaku pachadi with step by step pics and tips. Curry leaves is one of the main ingredient used in South Indian. Chutney's plays main role in South Indian cuisine and it taste different in different houses. Curry leaves chutney can be prepared in different ways, today i am sharing the recipe which we prepare regularly at home. It is NoOnion-NoGarlic chutney variety, so that we can have on vrats too. Curry leaves is one that ingredient which makes any recipe flavorful and tasty, but at the same time it is most hated one many one of us just remove and throw it. Tip: chop curry leaves finely while adding in any dish😊. It became my favorite when it is not available when we are in Khurda Road 😂. curry leaves podi / karivepaku podi is prepared using curry leaves which is very tasty and very handy which saves your day when you have nothing to prepare. karivepaku podi annam is very easy and tasty rice variety prepared using curry leaves podi.
Taking this healthy, tasty, aromatic and regional karivepaku pachadi/curry leaves chutney to FoodieMondayBloghop fb groups #238GoGreen theme. By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme is suggested by me, here i suggested to prepare any recipe using any green leaves. I thought to prepare this curry leaves chutney from long time, today i am able to share this :) . Waiting for tasty recipes prepared by my foodie friends, do check their spaces too.
Ingredients
Curry leaves - 1 cup
oil - 1 tsp
coriander seeds - 1 tsp
mustard & cumin seeds - 1 tsp
urad dal - 2 tsp
peppercorns -2 (optional)
tamarind - small lemon size
red chillies - 5
jaggery - a pinch
salt as per taste
for tempering
oil - 1 tsp
mustard & cumin seeds - 3/4 tsp
red chilli - 1
curry leaves - 4hing - 1 pinch
Instructions
1) Wash curry leaves well in water 2 to 3 times or till it becomes clean. Tap washed curry leaves with dry cloth and keep it aside.
2) Heat oil in kadai, add coriander seeds and fry well when it starts changing color add mustard and cumin seeds.
3) Now add urad dal, peppercorns fry it well, when it starts changing color add red chilli and washed tamarind fry well.
4) Add curry leaves to the above fry well, switch off the flames and let it cool. Take the above in mixer jar add salt, jaggery mix it first without adding water. Later add some water and grind it coarsely.
5) Heat oil in a pan, add mustard seeds when it starts crackling add cumin seeds, curry leaves fry well then add red chilli and hing fry well. Then add above chutney in oil and mix everything well.
That's it tasty and aromatic karivepaku pachadi is ready, we had this chutney with hot steamed rice and dollop of ghee.
Tips
** Adjust red chillies as per your taste and as per it's spicy taste.
** You can also add garlic while frying chillies.
** You can also add fried ground nuts and sesame seeds, but taste may vary when you these.
Also check related recipes by just clicking the link below pic..
curry leaves podi / karivepaku podi
karivepaku podi annam
mosdeng serma-tripura tomato-chutney
Andhra kandi pachadi / toor dal chutney
Momos chutney
Mango bisi uppinakayi
Nagaland - Pumpkin Oambal
Ugadi Pachadi
Green chutney
Green tomato chutney
Guntur Dosakaya Pachadi
Brinjal chutney
Kobbari perugu pachadi
Coriander Tomato chutney
Coconut Chutney
Raw Mango Moong dal chutney
Hope you like this spicy,tasty and aromatic curry leaves chutney/ karivepaku pachadi. Give it a try and drop your comments in inbox.
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Taking this healthy, tasty, aromatic and regional karivepaku pachadi/curry leaves chutney to FoodieMondayBloghop fb groups #238GoGreen theme. By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme is suggested by me, here i suggested to prepare any recipe using any green leaves. I thought to prepare this curry leaves chutney from long time, today i am able to share this :) . Waiting for tasty recipes prepared by my foodie friends, do check their spaces too.
Karivepaku Pachadi
Preparation time - 5 minutes
cook Time : 15 minutes
Serves : 1 small cup
Category : Chutney
Recipe Cuisine: South Indian
Main ingredients : Curry leaves
Author : Aruna SarasChandra
Ingredients
oil - 1 tsp
coriander seeds - 1 tsp
mustard & cumin seeds - 1 tsp
urad dal - 2 tsp
peppercorns -2 (optional)
tamarind - small lemon size
red chillies - 5
jaggery - a pinch
salt as per taste
for tempering
oil - 1 tsp
mustard & cumin seeds - 3/4 tsp
red chilli - 1
curry leaves - 4hing - 1 pinch
Instructions
1) Wash curry leaves well in water 2 to 3 times or till it becomes clean. Tap washed curry leaves with dry cloth and keep it aside.
2) Heat oil in kadai, add coriander seeds and fry well when it starts changing color add mustard and cumin seeds.
3) Now add urad dal, peppercorns fry it well, when it starts changing color add red chilli and washed tamarind fry well.
4) Add curry leaves to the above fry well, switch off the flames and let it cool. Take the above in mixer jar add salt, jaggery mix it first without adding water. Later add some water and grind it coarsely.
5) Heat oil in a pan, add mustard seeds when it starts crackling add cumin seeds, curry leaves fry well then add red chilli and hing fry well. Then add above chutney in oil and mix everything well.
That's it tasty and aromatic karivepaku pachadi is ready, we had this chutney with hot steamed rice and dollop of ghee.
Tips
** Adjust red chillies as per your taste and as per it's spicy taste.
** You can also add garlic while frying chillies.
** You can also add fried ground nuts and sesame seeds, but taste may vary when you these.
Also check related recipes by just clicking the link below pic..
curry leaves podi / karivepaku podi
karivepaku podi annam
mosdeng serma-tripura tomato-chutney
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Aruna Saraschandra 😊
