Name: Curry Leaves Pachadi recipe by Shobha Keshwani at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: Curry leaves - 2 cups (tightly packed); Tamarind lemon size (soaked and seeds removed); Garlic 5-6 cloves (crushed); Dry red chilies 10 - 12 ( add as per your taste); Urad dal 1 tbsp; Chana dal 1 tbsp; Mustard seeds 1tsp + 1 tsp; Cumin seeds 1 tsp; Fenugreek seeds 1/2 tsp; Asafoetida a pinch; Turmeric powder 1/2 tsp; Salt to taste; Jaggery or Sugar 1 tsp (optional); Oil 1/2 cup ( preferably sesame seed oil )

ABOUT Curry Leaves Pachadi RECIPE

We all know the health benefits of curry leaves. . They can be used both raw and cooked. Kadhi patta leaves are best when consumed fresh. Apart from adding them to the curries we can also make podi ( spice powder) or Pachadi (pickle) with these which can be served as an accompaniment with idlis, dosas or parathas. Here is a simple and easy recipe of a curry leaf pachadi.

Ingredients Serving: 10

Curry leaves - 2 cups (tightly packed)
Tamarind lemon size (soaked and seeds removed)
Garlic 5-6 cloves (crushed)
Dry red chilies 10 - 12 ( add as per your taste)
Urad dal 1 tbsp
Chana dal 1 tbsp
Mustard seeds 1tsp + 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds 1/2 tsp
Asafoetida a pinch
Turmeric powder 1/2 tsp
Salt to taste
Jaggery or Sugar 1 tsp (optional)
Oil 1/2 cup ( preferably sesame seed oil )

Instructions

Wash the curry leaves and drain them. Pat them dry
Heat a little oil and saute them for one minute.
Grind the curry leaves and soaked tamarind coarsely.
Dry roast and grind the Urad dal, chana dal, dry red chillies, cumin, mustard and fenugreek seeds to a coarse powder.
Heat the remaining oil ( leaving 1 tbsp aside for tempering) and add the crushed garlic. Saute for half a minutes. Tip in the ground curry leaves paste and add salt. Stir for half a minute.
Now add the ground spice powder, turmeric powder. Keep stirring until the oil separates.
Heat a tbsp of oil and add the mustard seeds and asafoetida. When the seeds splutter, mix the tempering to the prepared pachadi.

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