Friday, July 25, 2014


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.

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 )


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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  1. Sounds very interesting and taste must be really yum yum... Love to taste this with curd rice :)

  2. looks so yummy slightly different from how I do it.. will try this version soon

  3. I have never cooked with curry leaves before. I am going to have to give it a go.

  4. delicious and tempting preparation dear

  5. This is very new to me apart from using curry leaves to temper I have never cooked with them.

  6. New to me, but looks flavorful and delicious...

  7. yummy pachadi.i simply love to mix with hot rice n have

  8. Interesting Pachadi its color...yummy!

  9. delicious pachadi.U have a nice blog. Do visit my blog and give ur valuable comments.

  10. Healthy dip and flavourful tooo....yum...

  11. Thanks for sharing the recipe. ..have lots of curry leaves at home. have to make something

  12. its so simple... would love it with rice

  13. curry leaves are very healthy..if it in pickle form..more tempting to have..a healthy and tasty choice..


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