Karivepaku Pachadi | Curry Leaves Chutney

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When it comes to Andhra cuisine, the chutneys form one of the most integral part of the course. There is always some chutney or the other always on our table. We make chutneys with just about anything. Especially Athamma, is known for her capabilities of making pachadis from anything. She is back from her vacation and wasted no time in making us some of her pachadis.
Today’s special is made from tender curry leaves and can stay at room temperature for atleast 3 days, more than a week when refrigerated.
This is part of the Cooking from Cookbook Challenge.

Karivepaku Pachadi

Ingredients Needed:

Curry leaves – 1 cup tightly packed
Onion – 1 big
Tomatoes – 1 big
Green Chilies – 4 -5 long
Salt to taste
Oil – 2 tsp
Garlic – 3 cloves

For tempering

Oil – 1 tsp
Red chilies – 2 -3 long
Cumin Seeds – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves few

How to make Karivepaku Pachadi

Wash the leaves and drain it well . Heat a kadai with oil, saute the chopped onions and chopped green chilies well and remove, then add the tomatoes. Cook till the tomatoes are cooked well. Remove and add the curry leaves. Saute well.

Remove and cool well.

Once it is cooled, grind well along with garlic, salt.

Heat a kadai with oil, temper with red chilies, cumin seeds, mustard seeds. Once the mustard splutters, add the ground curry leaves paste and saute well till the oil comes out.

Cool and store well.

This goes for the March Week 3, Cooking from Cookbook Challenge  Group

Karivepaku Pachadi | Curry Leaves Chutney

Cuisine Andhra Pradesh
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. Wow my mouth is watering valli my Athai used to make something similar miss getting fresh curry leaves here love this chutney so much got to bookmark for sure

  2. My mom does not add onion and tomato to curry leaf chutney. Your version sounds delicious. Will try your version if I find tender curry leaves in the market.

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