Curry leaf pickle (Karuveppilai oorugai)

🔥 Prep

• Rinse 2 cups of fresh curry leaves and pat them dry; discard any stems.
• Measure 2 tbsp of urad dal and set aside.
• Break 5 dried red chilies into pieces and keep ready.
• Soak 10 g of tamarind in 2 tbsp warm water for 5 minutes, then squeeze out pulp and discard seeds.
• Measure 1 tsp of salt.
• Have 2 tbsp of gingelly (sesame) oil ready.

🔥 Cook

• 1. Heat 1 tbsp of gingelly oil in a small pan over medium heat.
• 2. Add the 2 tbsp urad dal and 5 red chili pieces; sauté for 2–3 minutes until the dal turns golden brown and the chilies darken slightly.
• 3. Add the dried curry leaves (2 cups) and fry for 1–2 minutes until they become crisp and fragrant.
• 4. Transfer the fried mixture to a bowl and let cool slightly; then grind in a mixer to a coarse powder, adding the tamarind pulp (from 10 g) and 1 tsp salt, with a splash of water if needed to form a thick paste.
• 5. Return the paste to the pan, add the remaining 1 tbsp of gingelly oil, and cook over low heat for 3–4 minutes, stirring continuously, until the oil starts to separate from the sides and the mixture looks glossy.
• 6. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the curry leaf pickle to a clean, dry jar; let it cool completely before sealing.
• Serve as a side with steamed rice, idli, dosa, or as a spread on rotis.
• Garnish with a few whole curry leaves for visual appeal.