This week you can expect a deluge of curry leaf based recipes this week, starting with Karivepaku Pachadi or Andhra Style Curry Leaves Chutney. Why, you ask? Well, in a fit of enthusiasm my father got two large bunches of fresh and tender curry leaves (Karivepaku in Telugu). As a result, you can expect a deluge of curry leaf based recipes this week. 😀
Fresh curry leaves always mean a fresh batch of Nalla Kharam. I did that am still left with about 3 packed cups of curry leaves. I can use about a quarter or half in the course of cooking this week, but have to find innovative uses of the rest of the curry leaves. I started with a family favourite, Karivepaku Pachadi (aka Karuveppilai Thokku in Tamil). We absolutely relish this pachadi with some hot rice and gingelly oil.
How to Make Karivepaku Pachadi – Andhra Style Curry Leaves Chutney
Time: 20 Minutes
- Curry Leaves – 1 Packed Cup
- Tamarind – 1/2″ ball
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Methi or Fenugreek Seeds – 1/4 tsp
- Red Chillies – 6 to 8
- Mustard Seeds – 1 tsp
- Asafoetida – A Pinch
- Oil – 2 tbsp + 1 tsp
- Heat 2 tbsp oil.
- Add the udad dal and chana dal.
- Stir-fry till light golden brown.
- Add the fenugreek seeds and stir-fry for 1 minute.
- Add split red chillies and stir-fry for 10 seconds.
- Add the curry leaves and stir-fry for 5-7 minutes.
- Turn off the heat.
- Let cool.
- Grind the fried curry leaves+dal mix along with tamarind, salt, and a little water to a coarse paste.
- Take out the pachadi into an airtight container.
- In a ladle, heat 1 tsp of oil.
- Add mustard seeds and wait till they splutter.
- Add the mustard seeds to the Karivepaku Pachadi and mix well.
- Serve with idli, dosa, or hot rice.
- You can store this pachadi for about a week in the refrigerator.
- You could also add 1 tsp coriander leaves, if required. If you do, add them along with the red chillies.
If you wish to preserve this Karivepaku Pachadi for much longer, do not add any water while grinding. In such a case, you will have a coarse powder. Use about 6 tbsp of oil for tempering. In this form it is more of Karivepaku Uragaya, but the advantage is that you can preserve it for several months.