Curry Leaves Chutney / Karivepaku Pachadi
- 1 cup full Fresh Curry Leaves
- 1 small lemon size Tamarind
- 1 pinch Turmeric Powder
- 1/2 sp Coriander Seeds
- 1/2 sp Mustard Seeds
- 1/4 sp Methi Seeds
- 1/2 sp Urad Dal
- 5 Red Chillies
- Salt to taste
- 2 sp Oil
For Popu :
- 1/4 sp Mustard Seeds
- 1/4 sp Urad Dal
- Curry Leaves
- 1 sp Oil
Clean and soak tamarind in water and keep it aside.
Heat oil in a khadai add mustard, methi, coriander seeds, urad dal & red chillies.
When they splutter remove from heat.
Then fry curry leaves in the same pan.
When it cool, grind all ingredients along with salt & tamarind pulp.
Transfer into a bowl, again heat a woke with 1sp oil & add popu.
When it fry, then add to ground chutney.
Curry leaves chutney is ready to serve.
Serve with steemed white rice & ghee