PDFCurry leaves are used in Asian cuisine to enhance the curry dishes. Curry leaves are rich in dietary fiber. They also provide vitamin A, vitamin B, minerals and carbohydrates, proteins, amino acids and alkaloids. Consumption of curry leaves is said to helpful in the treatment of diabetes. It is also reported to have high antioxidant content.
Curry leaves can also be made into a pickle and eaten with rice. Here is my version of Karivepaku Pacchadi.
Ingredients:
- 2 cups of fresh Curry Leaves
- 2 tbsp Coriander Seeds
- 2 tbsp Bengal Gram (Chana Dal)
- 2 tbsp Black Gram (Urad Dal)
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 5 or 6 dry Red Chilies or According to taste
- 2 tbsp Oil to fry
- A small ball of Tamarind
- Salt to taste
Preparation:
Wash the curry leaves well and pat them dry with a paper towel.
Heat 1 tbsp oil in pan and add the mustard and cumin seeds. When the mustard seeds splutter add the curry leaves and fry till they become a little withered. Then take it away from the pan and let it cool.
Later add the remaining oil along with the coriander seeds, chana and urad dals to the pan and fry it till they become little brownish in color. Finally add the red chilies and fry for a while.
Then grind all the ingredients into a fine paste along with the tamarind and salt by adding a little water.
Serve with rice.
4 comments:
It is good with plain hot rice and good for the stomache. Eventhough it is known as common item but still to keep in the web.
A little til oil, steaming hot rice and karivepaku pachadi............... Slurrrp
I was wondering for how long this can be kept - in the fridge of course... please let me know.. would like to make some if it keeps for while..
@Anonymous,
Thanks for the comment. This pickle can be kept in the fridge for a week to 10 days. Hope this helps. I hope you like the pickle :)
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Thanks for dropping by! Your comments and suggestions are most welcome. Hope to see you again! -Uma