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Curry-Leaves-Pickle
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5 from 1 vote

Curry Leaves Pickle | Karivepaku Uragaya

Author Srivalli

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.
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