Curry leaves chutney or Karivepaaku pachchadi ~ Andhra Special!

Athamma is known for her expertise in making chutneys. And Dad is very fond of chutneys. Of course, Andhra is known for its chutneys or pachchadi. So there is no denying fact that an Andhrite loves pachachdi. Infact, my aunt who lived in Vijayawada for a decade became more of a Telangana than a Rayalaseema born. We normally don’t eat podi annam or pachchadi annam for daily meals, though we are very fond of it. But we do have these in stock for rainy days! But Dad is a passionate lover of the different chutneys that Amma makes. And when he came to know that my Athamma makes these, it became mandatory that we prepare these every week for him. So when Athamma used to visit us, she used to prepare only pachchadis for us. Talk of a vegetable and she will make a chutney out of it. Infact, Dad used to say she is Chutney queen.

When I started this blog, Dad was telling me that I should make Athamma prepare all the chutneys and post it. He is very keen on anything Andhra and its specialties. So when he saw that I wasn’t posting anything in that line, he asked me to address this. And when we visited them, the first thing that Amma asked us was, for Athamma to prepare some chutney especially Curry leaves chutney or Karivepaaku pachchadi. Karivepaku pacchadi is very tasty and a sure way to intake the goodness of Curry leaves. Curry leaves or Karivepali as in Tamil is normally used for Tadka or tempering and removed while eating. So Amma makes Karivepaaku podi often for eating with Rice. That’s another wonderful podi to eat with hot rice and ghee. That’s just amazing. So this pachchadi is something that goes great with Rice.

So Athamma got down preparing it and since we weren’t storing it for the next day she added onions. If you want to store, then prepare minus the onions. She normally selects the tender leaves as these are the best candidates for this chutney or pachchadi. All her chutneys, she normally roasts, so she as an iron tawa or skillet just for this. I think infact that gives a unique flavour to the chutney too. Amma used to have the “Rubrayyi” or the flat stone that we used to have in the olden days for grinding chutneys. Pachchadis made from that tastes great! Even now hubby dear asks for chutneys made in that fashion. The ingredients are not very smoothly ground and you can kind of feel all the ingredients as you eat, unlike the smooth paste that we end up, while using a mixie. Since we decided that its going to be curry leaves chutney, I got my camera in action. For once, I was able to get the ingredients before getting ground!

Parents just loved the chutney, moreso because they were eating something authentic andhra after few months! I believe Curry leaves are not abundantly available in there or maybe they haven’t found the right place. So just for this chutney they had to search far and wide. But the search brought in smiles to all who had this wonderful Karivepaku pachchadi

Ingredients Needed:

Tender curry leaves – about handful or about a cup
Tamarind – 2″ size (If you have paste, then about quarter tsp)
Red chillies – 5 – 6 nos
Garlic – 4 pods
Cumin seeds – 1 tsp
Onion – 1 small
Salt to taste
Oil – 1 tsp

Mustard seeds + Urud dal – 1/2 tsp
Curry leaves

Method to prepare

Wash curry leaves and let them dry for a while. Soak tamarind in water to extract pulp from it.

Chop onions and peel garlic

In a hot tawa, add 1 tsp oil, and roast all the dry ingredients separately. Let it cool. Meanwhile extract the pulp from tamarind.

Once its cool, all everything half of onions. Run for two rounds until its kind of simi smooth paste. Then add the remaining onions and ensure it doesn’t get all ground. Chunks of onions gives a zing to the chutney.

Finally give a tempering of mustard seeds along with whole curry leaves.

If you want to store this, don’t use onion.
Adjust the tamarind according to your taste. We don’t normally eat too sour.
And the consistency of the chutney should not be a smooth paste.

Serve this with hot rice and ghee, you won’t want anything else after that!

Curry leaves are known for its excellent curative properties, taking this in some form or the other is very important. It is said to prevent hair loss and helps in new hair follicle growth and also in controlling diabetics. So having it as a chutney gives lot of curry dose!

Print Recipe
Curry leaves chutney or Karivepaaku pachchadi ~ Andhra Special!
Votes: 2
Rating: 5
Rate this recipe!
Cuisine Andhra Pradesh
Cuisine Andhra Pradesh
Votes: 2
Rating: 5
Rate this recipe!

You may also like


  1. all recipes for chutneys are so simple. Its new to me so i am a bit hesitant. would it tatse good with idlis and dosas too

  2. valli..i second your dad..please do post all your athamma’s chutneys..i loove andhra chutney and am never able to reproduce them..this way i can print the authentic ones and enjoy…the karivepaaku chutney looks great..please thank your athamma for making and ur dad for insisting :)..oh yeah! my thnks to u taking the photo and writing πŸ˜€

  3. I second my sister.
    My athamma too makes this very well.but none is a fan of this one except me :)..
    Here I see the dif of onions added which would suppress the strong flavour of Kariveppaku πŸ™‚

  4. Sri, I have to come to India to cook n eat this recipe as curry leaves cost a fortune here πŸ™ But I love its flavor, u know my peddamma has a big tree of karvepaku in her front yard, I can try this without onions and bring to US, silly me!

  5. hmm…not a major fan of curry leaves…but i guess this is a very good way to have a decent intake of curry leaves.. πŸ™‚

  6. I am from Hyd and am big fan of any kind of chutnies, this one is very different. I am going to try it soon. Please keep posting more of your attamma’s recipe πŸ™‚


  7. I love curry leaves podi. I add some curry leaves in normal chutney powder also. This chutney sounds very tasty. I think you must start working on chutney series..:D

  8. Karivepaaku podi{kaarappodi]with ghee and hot rice was the first item to be eaten on most of the days at amma’s place.supposed to be a good appetiser and aids in digestion.That is the reason why it is given to convalscents and new mothers.But,it’s aroma itself makes our mouth watering and we don’t need the excuse of being either.Adding onions to the chutney is a new thing to me.I guess it gives body to the chutney.Thank you for sharing Srivalli.

  9. Very new to me and I love to consume curry leaves more coz of it medicinal properties and ofcourse its flavour!
    Thanx for sharing this one!

  10. Listen to your dad… πŸ™‚ And post all those chutneys, this one is new to me, and is going to be tried soon… I can just imagine the taste… yummmm

  11. Nags, thank you. Yes curry leaves are very good for health

    Rajitha, thank you..will surely try to get them online!

    Bharathy, oh great to know that…yeah onion gives a nice taste to the chutney

    Padma, oh is it so??..thats bad…maybe next time you are down you can do that

    Happy cook, thank you..try this you will surely love it

    Asha, hahha…thanks..homemade always tastes better…try this and you will love it

    bindiya, thank you!

    vimmi, yeah though they are simple, they taste heavenly…do try this out…it will be very tasty..yeah with dosa it will taste great..though I haven’t had with idli, I don’t think why not..

    Manju, welcome back!…yeah you got it right

    Meghana, Welcome to my blog…sure will do it soon…thank you!

    Cynthia, hahha…yeah…thanks!

    satya, yeah its has lot of value…onion adds that extra taste to this chutney..

    Sig, sure madam..will do it…

    Lakshmi, sure …thanks

    Chris, welcome to my blog…yes it has lot of curative properties…check out the link I gave!

    Rajeswari, try this and you will surely love it! thank you,

Leave a Reply

Your email address will not be published.