Curry Leaves (Kariveypaku)

Curry Leaves Pickle, or Karivepaku Pachadi, is a bold, earthy, and flavorful pickle that celebrates the aromatic essence of fresh curry leaves! This Andhra delicacy combines the nutty bitterness of curry leaves with spices, tamarind, and a touch of heat, creating a pickle that pairs beautifully with rice, idlis, dosas, or even plain yogurt. 🌿✨

Here’s how to prepare Curry Leaves Pickle step-by-step:

Ingredients:

1. Fresh curry leaves (karivepaku) – 2 cups (washed and completely dried)
2. Tamarind – lemon-sized ball (soaked in warm water for about 10-15 minutes)
3. Dried red chilies – 8-10 (adjust based on spice preference)
4. Coriander seeds – 1 tablespoon
5. Cumin seeds – 1 teaspoon
6. Fenugreek seeds – 1/4 teaspoon
7. Garlic cloves – 3-4 (optional, for a deeper flavor)
8. Salt – to taste
9. Turmeric powder – 1/4 teaspoon
10. Asafoetida (Hing) – a pinch (for savory depth)
11. Sesame oil – 3-4 tablespoons (preferred for its earthy flavor)