This curry leaf relish may at a glance look like the usual curry leaf chutney, but a peep into my blog will tell you the difference. The preparation of ” Karevepaku Karam” has been documented in traditional Andhra style(before biforcation into 2 states) and again an influence of my Hyderabad days.This spicy – tangy accompaniment with the predominant flavour of curry leaves is apt with hot steaming rice. Its good with idli and dosas too, but vote will be for the former. Do try this calcium, iron and vitamin A loaded relish and use your creativity to pair it with a dish of your choice.
INGREDIENTS
- FRESH CURRY LEAVES – 3 CUPS COMPACTED
- GUNTUR CHILLIES – 25
- TAMARIND – A BIG LEMON SIZE
- SALT – TO TASTE
FOR TEMPERING
- MUSTARD SEEDS – 1 TSP
- FENUGREEK SEEDS – 1/4 TSP
- CUMIN SEEDS – 1 TSP
- BLACK GRAM DAL – 2 TSPS
- ASAFOETIDA – 1/4 TSP
- SESAME OIL – 2 TBSP
METHOD
- Wash and wipe the curry leaf to remove all moisture.
- Remove the stems of the chillies.
- Soak the tamarind in 1/2 cup of water for 1 hour.
- Grind the curry leaves, tamarind with the soaked water, chillies and required salt into a coarse paste.
- Use the small attachment of your mixer for good results.
- Do not add water except for the tamarind water.
- The mixture should be coarse but cohesive.
- Heat the oil, add the tempering and fry till the dal is brown. Add it to the ground mixture and pulse it for a second in the mixer.
- Remove on to a dry container.
- This karvepakku karam has a shelf life of a week at room temperature. You can store it in the refrigerator for about 15 days.
NOTE
- This is usually prepared using a grinding stone for best results.
- The above method is a fairly good substitute too
