Ingredients
- 1 cup full Fresh Curry Leaves
- 1 small lemon size Tamarind
- 1 pinch Turmeric Powder
- 1 sp Jaggery (optional)
- 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
Instructions
-
Clean, wash and soak tamarind in little water and keep aside.
-
Heat oil in a khadai add mustard, methi, coriander seeds, urad dal and fry for a min, then add red chillies and fry. When done transfer to a plate and keep aside.
-
Then add curry leaves to the same pan and fry for a min. Let it cool for a couple of mins.
-
Once cooled grind all ingredients along with salt, turmeric powder and tamarind pulp. If needed add little water, then transfer to a bowl.
-
Heat a small frying pan with 1sp oil and add popu ingredients and fry. Once done add it to ground chutney and mix well.
-
Now curry leaves chutney/karivepaku pachadi is ready to serve. Serve with steamed white rice and ghee