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Karivepaku Curry Leaves Pickle

Published: Aug 13, 2025 by Bernhard Schaus

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This tangy, spicy South Indian pickle is made with dried curry leaves, tamarind and aromatic spices cooked in rich sesame oil until dark and glossy. I love keeping a jar in the fridge so I can add a spoonful to plain rice or idli whenever a meal feels like it needs a little extra punch — it’s earthy, bold, and somehow tastes even better after a few days.

Ideally, you’d make this with fresh curry leaves for a brighter, more vibrant flavor. They’re full of aromatic oils that release instantly when roasted, filling the kitchen with that unmistakable South Indian scent. But in Germany, finding fresh leaves can be tricky unless you live near a large Indian grocery or grow a plant yourself. That’s why I often turn to dried curry leaves instead. They’re easier to source and store, and while they’re a bit milder and miss that fresh green note, slow roasting and pairing them with tamarind and spices brings back much of their depth.

If you do get your hands on fresh leaves, roast them a little longer to remove all moisture before grinding — otherwise, the pickle won’t keep as well. For a long-lasting jar, dried leaves are actually a pretty practical choice.

Why You’ll Love This Recipe

  • Deep, earthy flavor from dried curry leaves and spices
  • Long shelf life — perfect for make-ahead prep
  • Naturally vegan and gluten-free
  • Traditional South Indian flavor profile

FAQ

Can I freeze this pickle?
Yes, but it’s best stored in the fridge for up to 6 weeks for optimal flavor.

Can I make this without garlic?
Yes — skip garlic for a pure curry leaf flavor or replace with shallots.

Why is my pickle too dry?
Add a bit more sesame oil and cook gently until oil rises to the top.

Related Recipes

  • Spicy Red Garlic Pickle
  • Spiced Lemon Pickle with a Smoky-Sweet Twist
  • Lightly Fermented Sauerkraut Pickle with Cumin & Fenugreek
Print Recipe

Karivepaku Curry Leaves Pickle

A tangy, spicy South Indian pickle made with dried curry leaves, tamarind, and aromatic spices cooked in sesame oil until rich and glossy. Perfect with rice, idli, or dosa and lasts for weeks.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: pickles
Cuisine: Indian
Servings: 12
Calories: 124kcal

Ingredients

Main

  • 1 cup dried curry leaves
  • 8 –10 dried red chilies adjust to taste
  • 1 lemon-sized ball of tamarind about 1.8 oz, soaked in warm water, pulp extracted
  • 1 tablespoon coarse sea salt or to taste

Spices

  • 3 tablespoons coriander seeds
  • 1 tablespoon fenugreek seeds
  • 6 –8 garlic cloves

Tempering

  • ½ cup cold-pressed sesame oil gingelly oil or mustard oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafoetida hing – optional

Instructions

  • Roast Curry Leaves – Dry roast the curry leaves in a pan over medium heat for 1–2 minutes until crisp and aromatic. Do not burn.
  • Roast Whole Spices – Toast coriander and fenugreek seeds separately until golden. Lightly roast red chilies until fragrant.
  • Grind Spice Base – Grind the coriander seeds, fenugreek seeds, and red chilies into a coarse powder. Add the roasted curry leaves and grind again into a fine powder.
  • Make the Paste – Add garlic, tamarind pulp, and salt to the grinder with the spice powder. Blend into a coarse, slightly moist paste. If too dry, add 1–2 tablespoon warm water.
  • Cook in Oil – Heat sesame oil in a pan. Add mustard seeds and let them splutter, then stir in asafoetida. Add the curry leaf paste and cook over medium-low heat for 8–10 minutes until oil separates and pickle turns dark and glossy.
  • Cool & Store – Let cool fully before transferring to a clean glass jar. Store in the fridge for several weeks or at room temperature for 1–2 weeks.

Notes

Recipe Notes

  • Always make sure curry leaves (fresh or dried) are completely moisture-free before grinding — any water will shorten the shelf life.
  • Use a heavy-bottomed pan for roasting spices to avoid burning.
  • Store the pickle in a clean, dry glass jar and always use a dry spoon to serve.
  • The flavor deepens after 1–2 days, so it’s worth making ahead.
  • Sesame oil is traditional and adds depth, but mustard oil brings a sharper, more pungent note if you like bolder flavors.

Twist Ideas

  • Jaggery Sweetness – Add 1–2 teaspoons grated jaggery for a sweet-spicy balance.
  • Extra Heat – Add 2–3 green chilies along with the red chilies for an intense kick.
  • Nutty Boost – Blend in a tablespoon of roasted peanuts or sesame seeds for extra body.
  • Fresh Herb Blend – Mix in a few fresh mint or coriander leaves when grinding for a brighter, herby flavor (shortens shelf life).
  • Smoky Version – Lightly char the red chilies before grinding for a subtle smoky aroma.

Nutrition

Calories: 124kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 585mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1777IU | Vitamin C: 833mg | Calcium: 182mg | Iron: 1mg

If you try this Karivepaku Pickle, drop a comment below or tag me on Instagram — I’d love to see your version!

More Pickles

  • Pickled Potato
  • Crunchy Cauliflower Pickle with Sesame Oil
  • Spicy Eggplant Pickle (Vankaya Pachadi)
  • Spicy Red Garlic Pickle (Vellulli Pachadi)

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Hey there!

My name is Bernhard. I love experimenting with Indian spices and this is where the good stuff ends up.

More about me

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