Karibevu thokku (Curry Leaves Pickle)



Karibevu Tokku

Karibevu is an essential ingredient in Indian cuisine especially in South India. Karibevu tokku goes well with iddli and dosa. When mixed with hot rice with a tea spoon of ghee, tastes superb!!

Ingredients
15 strands of curry leaves
1 tea spoon urad dal
1 tea spoon channa dal
1 tea spoon jeera

1/2 tea spoon mustard seeds

10 dry badge chilli
1 table spoon tamarind
1 tea spoon jaggery

2 table spoon oil

5 garlic pods or 1/2 tea spoon hing powder
Salt to taste
For Tadaka:
1 dry chilli

1/2 tea spoon mustard seeds

1 table spoon oil

Preparation:

1. Take out curry leaves from the stem and wash. Dry them on paper towel
2. Heat 1 table spoon oil in a pan and fry the curry leaves till crisp
3. In the same pan roast the mustard, jeera, urad dal, channa dal and red chilies till urad dal turns golden brown
4. In a mixer grind the roasted curry leaves, roasted masala, tamarind, jaggery, salt and garlic or hing to a smooth paste adding little water
5. Heat the remaining oil in a pan and add mustard seeds and red chili
6. When mustard splits add the ground curry leaves mixture and sauté on low flame till all the moisture is gone
7. Cool and store in airtight container