Clearcals

Serving Size 1 Tea Spoon (5 g)
Calories14.3 kcal
Carbs0.5 g (1.8 kcal)
Protein0.3 g (1.1 kcal)
Fats1.3 g (11.4 kcal)

Karivepaku Uragaya recipe

Name: Karivepaku Uragaya
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 83
Ingredients: 100 Milliliter of Sunflower oil; 0.5 Tea Spoon of Black gram dal; 2 Table Spoon of Tamarind pulp; 250 Grams of Curry leaves; 0.5 Tea Spoon of Asafoetida; 10 Grams of Chillies red; 0.5 Tea Spoon of Fenugreek seeds; 1 Tea Spoon of Mustard seeds; 1 Table Spoon of Salt

Karivepaku Uragaya/Curry leaves pickle is a good source of protein, potassium, and beta carotene. It is an excellent source of calcium, magnesium, iron, copper, selenium, manganese, vitamin D, vitamin E, and vitamin K. HINT: Eat pickles in moderation as they contain high sodium.

Cooking time: 5 minutes

Serves: 83 persons

Ingredients

Sunflower oil

100 Milliliter

Black gram dal

0.5 Tea Spoon

Tamarind pulp

2 Table Spoon

Curry leaves

250 Grams

Asafoetida

0.5 Tea Spoon

Chillies red

10 Grams

Fenugreek seeds

0.5 Tea Spoon

Mustard seeds

1 Tea Spoon

Salt

1 Table Spoon

Instructions

Roasting and grinding

Saute curry leaves, dry red chilies in little cooking oil till done. Remove, and cool them. Then, using a mixer grind red chilies, mustard, methi seeds to a smooth powder. Add tamarind, run to a smooth paste. Finally, add the roasted curry leaves as well.

Seasoning

Heat oil on medium flame, add curry urad dal, asafoetida, curry leaves, and red chilies, then finally add the paste to the pan. Saute over low flame for 10 mins.

Serving

Finally, serve curry leaves pickle with rice or roti.

Nutrition Label