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.
If you are looking for making a tangy gravy, then try this Karuveppilai Kuzhambu Recipe.
Ingredients
2 cups Curry Leaves (tightly)
20 long Red Chillies
1/4 tsp Fenugreek / Methi Powder
1 tsp Mustard Powder
Tamarind (2 lemon size)
2 tsp Salt
2 - 3 cups Cooking Oil
Seasoning
4 - 5 Curry Leaves
1/4 tsp Urad Dal
A Pinch Hing
2 - 3 Red Chillies
Instructions
Saute each of the ingredients except the seasonings, separately in little cooking oil till done. Remove, cool.
Then, using a mixer grind Red Chilies, Mustard, Methi to a smooth powder.
Add tamarind, run to a smooth paste. Finally, add the roasted curry leaves as well.
Heat cooking oil and season with seasoning, then finally add the paste to the pan. Saute over low flame for 10 mins.
Notes
This can easily stay well for 10 days, but remember to have enough cooking oil.
The quantity mentioned yields more than 2 cups of pickles, please reduce according to your needs.
Recipe
Curry Leaves Pickle | Karivepaku Uragaya
Ingredients
- 2 cups (tightly) Curry Leaves
- 20 long Red Chillies
- 1/4 tsp Fenugreek / Methi Powder
- 1 tsp Mustard Powder
- Tamarind (2 lemon size)
- 2 tsp Salt
- 2 - 3 cups Cooking Oil
Seasoning
- 4 - 5 Curry Leaves
- 1/4 tsp Urad Dal
- A Pinch Hing
- 2 - 3 Red Chillies
Instructions
- Saute each of the ingredients except the seasonings, separately in little cooking oil till done. Remove, cool.
- Then, using a mixer grind Red Chilies, Mustard, Methi to a smooth powder.
- Add tamarind, run to a smooth paste. Finally, add the roasted curry leaves as well.
- Heat cooking oil and season with seasoning, then finally add the paste to the pan. Saute over low flame for 10 mins.
Notes
- This can easily stay well for 10 days, but remember to have enough cooking oil.
- The quantity mentioned yields more than 2 cups of pickles, please reduce according to your needs.
Champa says
This is totally new to me. I never liked too much of curry leaves. Doesn't it come out with strong flavor?
Sarah says
wow! Never heard of this before... looks yummy!
harini-jaya says
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 says
Very healthy & my mum used to make it.. have to try it.
Divya.M says
new recipe..never heard of it...love to have it......
Priya says
Give me some, i'll happy have this pickle with some curd rice...
kaveri says
looks yummy...will try...
PJ says
This is a blessing in disguise when we have no time to prepare chutney and also goes well with steamed rice and ghee. Yummy 🙂
Smitha says
I can smell the aroma of the curry leaves…Never knew that we can make chutney out of curry leaves!….very flavorful!
SravsCulinaryConcepts says
wow looks so yummy and wonderful !!
Prathima Rao says
Tooooo....yummy!!!! This is definetly a keeper!!!
Prathima Rao
Prats Corner
Priya (Yallapantula) Mitharwal says
wow, that is a good and new one, love the idea of turning curry leaves into pickle 🙂
Suma Gandlur says
Interesting!
Archana Vivek says
looks yummy.
divya says
looks wonderful and innovative 🙂
Kamalika says
I have not heard of this dish before.. looks interesting
Sin-A-Mon (Monika) says
I bought curry leaf pickle from a shop the other day urs looks tempting enough to try
Jessie Peter says
I had been trying to get this recipe since long, thanks for this.you mentioned of roasting all ingredients first and then grinding them should curry leaves be grinder too.
Srivalli says
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.
Renu singh says
I tried it today.....came out super yummmm....super hit in my family ...they loved it ❤️❤️❤️thank you for this wonderful easy recipe
Srivalli says
Thank you for writing in. Glad you all liked it..:)
Richard says
Hi Srivalli
Just tried cooking the curry leaf pickle, it came out a Sour, hot and slightly bitter. I used leaves that were frozen for about 2 days. Could that have made a them bitter?
Looking forward to your reply.
Richard
Srivalli says
Thanks for dropping by. Sorry, you ended up with a batch that's sour and bitter. The frozen curry leaves shouldn't actually be the cause. The sourness and bitterness can come from tamarind and fenugreek respectively. If the tamarind is old, then it will be sharp compared to the new tamarind. Again even a slight over roasting of fenugreek can cause its bitterness. So if you are up to trying it again, please reduce the tamarind and try. Good luck, hope you get it right this time..