Karivepaku Pachadi

Method

1. 1

   Wash curry leaves: Wash a large bundle of fresh karivepaku (curry leaves) thoroughly. Shake off excess water. Spread on a plate and air dry for 10 minutes.

2. 2

   Dry roast curry leaves: Heat a pan on medium. Add curry leaves and dry roast 3-4 minutes stirring until crispy but not burnt. They should crumble easily.

3. 3

   Dry roast other spices: Add 1 tbsp chana dal, 1 tsp urad dal and 4 dried red chillies. Dry roast 3 minutes. Cool.

4. 4

   Fry garlic: Heat 1 tsp oil. Fry 5 garlic cloves until golden. Cool.

5. 5

   Blend: Add roasted curry leaves, roasted dals, fried garlic, a pea-sized tamarind and salt to a blender. Blend to a fine dry powder or coarse paste with very little water.

6. 6

   Taste: Karivepaku pachadi should be intensely aromatic from the roasted curry leaves.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 dried red chilli and curry leaves.

8. 8

   Pour tempering: Pour tempering over the pachadi. Mix well.

9. 9

   Adjust: Taste and add salt.

10. 10

    Serve: Karivepaku pachadi is a powerfully flavoured Andhra condiment. Serve with hot rice and ghee or with dosa.