Curry Leaves Pachadi

Just a plain rice with curry leaves Pachadi (chutney) is a healthy side dish recipe to keep our stomach healthy. Curry Leaves  Pachadi  has a good  flavor of curry leaves and packed with  nutritional goodness. Curry leaves is an integral part of South Indian kitchen.  It has lot of medicinal value. We generally throw away the curry leaves from the dishes before eating it . But in this pachadi we grind these leaves and cook. By this we will get sufficient amount of curry leaves in our diet.

Curry leaves is easily available and it will help to keep a lot diseases at bay. Curry leaves helps in reducing congestion  in chest  and nose loaded  with  Vitamin C and  fiber . This leaves lowers the  cholesterol   level  as it is rich in antioxidant  properties.  It helps in lowering blood sugar levels and fighting diabetes .  Do try this healthy and traditional Curry Leaves Pachadi and serve with hot steam rice with ghee.

Preparation time –   5 minutes

Cooking time – 10 minutes

Totaltime – 15 minutes

Curry leaves chutney served in a cup with curry leaves and tempering.
Curry leaves pachadi / chutney

Ingredients :-

  • 1 1/2  to 2 cups curry leaves tightly packed
  • 1 tbsp  split pegion gram (toordal )
  • 1 tbsp  black gram
  • 1 tsp pepper powder
  • 1/4  tsp fenugreek seeds
  • 4 to 5 guntur red chilly
  • 1medium size gooseberry  tamarind
  • 1 onion  sliced
  • 1 tomato sliced
  • Salt to taste
  • 2 to 3 tsp oil
  • 1/4 tsp mustard seeds
  • 1/4  tsp  cumin seeds
  • Little  asafetida


  • 1/2  tsp ghee
  • 1tsp  garlic very finely chopped

Method :-

Wash the curry leaves very well in water for 2 to 3 times and put on a strainer and rest it for one hour so that it becomes dry.

Heat a pan with little oil and roast the curry leaves on low flame till you notice slight colour change in curry leaves.

Then transfer the curry leaves on a plate to cool down.

In the same pan add a half spoon of oil and roast fenugreek seeds and pepper slightly.

Immediately add the toor dal and black gram and sauté till light golden brown.

Then put in red chilly and roast nicely and then add in onion and tomato and sauté nicely for two minutes till the vegetables turns sof5t slightly.

Allow all the ingredient to cool down nicely.

Curry leaves chutney served in a cup with curry leaves and tempering.
Curry leaves pachadi / chutney

Then transfer all the roasted ingredients to mixer jar and also add sufficient salt and tamarind , then grind to fine paste.

If necessary add little water and grind to fine paste.

Heat one tsp of oil and add in mustard seeds and cumin seeds and allow them splutter.

Then immediately add in asafetida and give a nice mix once and put in grinded paste.

Sauté the Curry leaves  Pachadi  nicely  and transfer to the  serving  bowl.

Heat the ghee in a pan and add in little mustard seeds and allow to splutter , then  put in garlic fine chopped and curry leaves .

Transfer the tempering on the Curry Leaves Pachadi and serve with piping hot steam rice along with ghee.

Curry leaves chutney served in a cup with curry leaves and tempering.
Curry leaves pachadi / chutney


  • Can omit onion ,garlic and tomato.
  • 1 cup equals  250ml.
  • Use sesame oil if you want to store for months.
  • If we keep cooking this pachadi with more oil  , we will get thokku  consistency.
  • Can store this thokku in fridge for six months , otherwise can store for 15 minutes.
  • May add in 1 tsp jaggery if you wish.

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