Of the many pickles, podis and the chutneys too, Curry leaves occupies an important place in our household. Athamma is known to dish out a podi as she fancies and chutney even in lesser time than you can blink. She is really so fond of these condiments.
So it is natural that we get rubbed off that interest. When in season, we make different dishes with Curry leaves. Notably the Curry leaf podi gets most done, and then Curry leaf mixed rice then of course this pickle.
Today’s special dish is what I learnt from Athamma, her signature Curry leaves pickle!
Curry Leaves Pickle
Curry leaves - 2 cups tightly
Red chilies - 20 long
Methi powder - 1/4 tsp
Mustard powder - 1 tsp
Tamarind - 2 lemon size
Salt - 2 tsp
Oil - 2 -3 cups
Curry leaves - 4 -5
Urad dal - 1/4 tsp
Hing a pinch
Red chili - 2-3
Saute each of the ingredients except the seasonings, seperatly in little oil till done. Remove, cool.
Then using a mixer grind Red chili, Mustard, Methi to smooth powder.
Add tamarind, run to smooth paste.
Heat oil and season with seasoning, then finally add the paste to the pan. Saute over low flame for 10 min.
This can easily stay well for 10 days, but remember to have enough oil.
The quantity mentioned yields more than 2 cups of pickles, please reduce according to your needs.