Karivepillai urugai / Curry leaves pickle

Curry leaves are anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepatic-protective (capability to protect liver from damage) properties. They have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. Many think that it gives flavor to the food and discard them.

Source here

So to consume it completely, try this yummy pickle....

Ingredients:

Curry leaves - 40 sprigs

Black gram (Ulundu/Urad dal) - 1/2 tablespoon

Split chickpeas (Kadalai paruppu/Chana dal) - 1/2 tablepsoon

Fenugreek (Vendhayam/Methi seeds) - 1 teaspoon

Mustard - 2 teaspoons

Long Dry Red Chilies - 4 (adjust according to spice level)

Coriander seeds - 1 teaspoon

Tamarind - a small lemon size

Salt to taste

Asafoetida (Hing/Perungayam) powder - a pinch

Oil - 2 tablespoons

Method:

Wash curry leaves, remove leaves and pat them dry.

Soak tamarind in 1/4 cup of warm water.

Heat pan, add few drops of oil and fry curry leaves until they are crispy. Keep them aside and allow it to cool.

Dry roast urad dal, channa dal, dry chilies, Fenugreek, 1 teaspoon of mustard, coriander seeds, for 2-3 minutes, until they are golden brown and keep aside. 

Once it is cool,  add these to a mixer and grind to a paste(sprinkle little water if required). 

Tempering:

Heat oil in a pan, add mustard seeds once it is hot. 

Once it splutters, add tamarind extract.

When it starts to boil, add the grind paste and salt to taste.

Keep stirring until it becomes  thick and oil oozes out.

Delicious curry leaves pickle is ready. Can be served with hot rice, idli or dosa.

Note: Can be stored in fridge for 10 days, if it lasts ;-) and consumed.

Preparation time : 20 minutes

Makes a cup of pickle