Andhra Style Karivepaku Pachadi Recipe (Curry Leaf Chutney Recipe)
A traditional gem from Andhra cuisine, Andhra Style Karivepaku Pachadi (Curry Leaf Chutney) brings together the earthy flavors of curry leaves with a subtle tanginess from tamarind. This chutney is an irresistible accompaniment to South Indian breakfasts such as idlis, dosas, or uttapams, and can even elevate your simple steamed rice to a whole new level. Packed with nutrients and bold flavors, it’s a dish that resonates with authenticity while being diabetic-friendly and wholesome.
Ingredients
Here’s a simple yet flavorful mix of ingredients you’ll need to create this aromatic chutney.
| Ingredient | Quantity |
|---|---|
| Curry leaves | 8 sprigs |
| Chana dal (Bengal Gram Dal) | 2 tablespoons |
| Dry Red Chillies (or green chillies) | 3 dry red chillies or 2 green chillies |
| Ginger (chopped) | 1-inch piece |
| Tamarind Water | 1 cup |
| Mustard seeds | 1 teaspoon |
| Dry Red Chilli (for tempering) | 1 |
| Oil (for roasting and tempering) | 2 tablespoons |
Nutritional Information
| Nutrient | Approx. Value per Serving |
|---|---|
| Calories | 90 kcal |
| Protein | 3 g |
| Carbohydrates | 9 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 20 mg |
| Note: Nutritional values are estimates and can vary based on portion size and ingredient brands. |
Preparation Time
| Stage | Time Required |
|---|---|
| Prep Time | 0 minutes |
| Cook Time | 20 minutes |
| Total Time | 20 minutes |
Instructions
Step 1: Prepare the Ingredients
- Wash the curry leaves thoroughly and pat them dry.
- Chop the ginger into small pieces to facilitate easy roasting.
- Prepare tamarind water by soaking tamarind pulp in warm water and straining it to remove fibers and seeds.
Step 2: Roast the Spices
- Heat a skillet with 1 tablespoon of oil on medium heat.
- Add the chana dal and let it crackle and turn golden brown.
- Toss in the dry red chillies and roast them until they release a smoky aroma.
- Once done, add the curry leaves and sauté until they turn crisp.
- Finally, add the chopped ginger and give everything a quick sauté for a minute.
Step 3: Blend the Chutney
- Turn off the heat and allow the roasted mixture to cool down.
- Transfer the cooled ingredients to a blender.
- Add the tamarind water and blend into a smooth paste. Adjust the consistency with water if needed.
Step 4: Temper the Chutney
- Heat the remaining oil in a small kadai (tempering pan).
- Add the mustard seeds and let them crackle.
- Toss in the dry red chilli and sauté briefly.
- Pour this tempering over the prepared chutney.
Step 5: Serve and Enjoy!
Serve the Andhra Style Karivepaku Pachadi alongside Carrot Onion Uttapam or your favorite South Indian breakfast dishes. This chutney can also be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
- Pair with crispy dosas, fluffy idlis, or steamed rice with a dollop of ghee.
- A spoonful of this chutney can also add zing to plain curd rice or chapatis.
Bring the vibrant flavors of Andhra Pradesh to your kitchen with this delightful chutney that combines the goodness of curry leaves with tangy tamarind and robust spices. Perfect for a quick breakfast or a savory addition to lunch, this recipe is sure to win hearts!
Enjoy making and sharing the Andhra Style Karivepaku Pachadi, where tradition meets taste in every bite. 🌿
