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

Cook Time15

Total Time25

Course: pickles

Cuisine: Indian

Servings:

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