Karivepaku Pachadi (Curry Leaf Chutney)

When it comes to Andhra Cuisine, the chutneys are one of the most integral part of the cuisine. There is always some chutney or the other always on the table. We can make chutneys with just about anything especially my mom is known for her capabilities of making pachadi from any thing.

Curry leaf is a kind of herb which is often removed or take out when it is added to the dish. But curry leaves are high in antioxidants, minerals and vitamins, consuming them regularly can help to beat infections, anaemia, diabetes, bad cholesterol and many other disorders in human body. And they are proved to increase metabolism and control blood sugar when consumed regularly or often.

This is a very simple easy-to-make recipe which goes well with all Indian breakfasts and superb with hot steamed rice and ghee.

Let’s move to the recipe…

Category : Accompaniment

Cuisine : Andhra

Makes 4 servings

INGREDIENTS :

3 fists full of fresh curry leaves
1 fist of coriander leaves
1 fist peanuts
6 to 7 green chillies
1/4 cup of shredded fresh coconut
1 small onion
3 garlic pods
1 inch tamrind
Salt

For tempering :

2 tsp of oil
1/2 tsp of mustard seeds
1 very small onion chopped finely
3 garlic pods chopped finely
Few curry leaves

METHOD :

1. Dry roast the peanuts in a pan.

2. Wash the curry leaves and coriander leaves and drain them well. Then take all the above said ingredients (except tempering) in a blender and blend everything together to a smooth paste with enough water.

3. Now for tempering, heat oil in a pan, add mustard seeds, once spluttered add curry leaves, chopped garlic and chopped onions. Saute till onions are translucent. Then add grounded paste. Saute for 10 to 16 seconds on high flame and turn off the stove.