CURRY LEAVES PICKLE / PACHADI

We all know the health benefits of curry leaves. They are a rich source of Vitamin A, Calcium and Folic Acid. Popularly known as kadhi patta, they are used very often in the South Indian dishes. They are also used as an herbal tonic in Ayurvedic medicine. Including this ingredient in your daily diet has many proven health benefits. They can be used both raw and cooked. Kadhi patta leaves are best when consumed fresh. Apart from adding them to the curries we can also make podi ( spice powder) or Pachadi (pickle) with these which can be served as an accompaniment with idlis, dosas or parathas. Here is a simple and easy recipe of a curry leaf pachadi / pickle.

Ingredients:
Curry leaves - 2 cups (tightly packed)
Tamarind ... lemon size (soaked and seeds removed)
Garlic ... 5-6 cloves (crushed)
Dry red chillies .. 10 - 12 ( add as per your taste)
Urad dal ... 1 tbsp
Chana dal .. 1 tbsp
Mustard seeds .. 1 + 1 tsps (half is for tempering)
Cumin seeds ... 1 tsp
Fenugreek seeds .. 1/2 tsp
Asafoetida .. a pinch
Turmeric powder .. 1/2 tsp
Salt .... to taste
Jaggery or sugar .. 1 tsp (optional)
Oil .... 1/2 cup ( preferably sesame seed oil )

Method:

1. Wash the curry leaves and drain them well.

2. Heat a little oil and saute them for one minute.

3. Grind the curry leaves and soaked tamarind coarsely.

4. Dry roast and grind the Urad dal, chana dal, dry red chillies, cumin, mustard and fenugreek seeds to a coarse powder.

5. Heat the remaining oil ( leaving 1 tbsp aside for tempering) and add the crushed garlic. Saute for half a minutes. Tip in the ground curry leaves paste and add salt. Stir for half a minute.

6. Now add the ground spice powder, turmeric powder.

7. Keep stirring until the oil separates. Heat a tbsp of oil and add the mustard seeds and asafoetida.When the seeds crackle mix the tempering to the prepared pickle.

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