Andhra Style Karivepaku Pachadi ( Curry leaves chutney )

When it comes to Andhra cuisine,  the pachadi or the chutney forms one of the most integral part of the course.  There is always some kind of chutney or pachadi on the dining table of Andhra people. We can make chutneys with any thing.

The curry leaves are a kind of herbs which is often removed or taken out when it is added to a dish but they contain good amount of nutrients in them.  The Karivepaku has a pleasant aroma and also filled with health benefits.  It helps to cure diarrhea, gastric problems and is very essential for diabetic patients.  These karivepaku leaves are also believed to fight cancer cells.  Now let us see how to make Karivepaku Pachadi ( Karuveppilai Thokku in Tamil ).  We can take this Karivepaku pachadi with some hot rice and gngelly oil.


How to make Karivepaku Pachadi - Andhra style curry leaves chutney

Ingredients required :

1. Curry Leaves – 1 Packed Cup
2. Tamarind – 1/2″ ball
3. Urad Dal – 1 tsp
4. Chana Dal – 1 tsp
5. Methi or Fenugreek Seeds – 1/4 tsp
6. Red Chillies – 6 to 8
7. Mustard Seeds – 1 tsp
8. Asafoetida – A Pinch
9. Oil – 2 tbsp + 1 tsp

Method of preparation of Karivepaku Pachadi :

1. Heat 2 tbsp oil.
2. Add the urad dal and chana dal.
3. Stir-fry till light golden brown.
4. Add the fenugreek seeds and stir-fry for 1 minute.
5. Add split red chillies and stir-fry for 10 seconds.
6. Add the curry leaves and stir-fry for 5-7 minutes.
7. Turn off the heat.
8. Let it cool down.
9. Grind the fried curry leaves + dal  mix along with tamarind, salt, and a little water to a coarse paste.
10. Take out the Karivepaku pachadi into an airtight container.
11. Heat 1 tsp of oil in a ladle. 
12. Add mustard seeds and wait till they splutter.
13. Add the mustard seeds to the Karivepaku Pachadi and mix well.
14. Serve with idli, dosa, or hot rice.

Now the Karivepaku pachadi can be stored for about a week in the refrigerator.  One tsp of coriander leaves can also be added if required along with red chillies

Please do not add water while grinding if you want to preserve this Karivepaku pachadi for much longer time.  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.

You can make Karivepaku Podi also.  For more details please read about Karivepaku Podi

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.