Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi

Andhra Curry Leaves Pickle, also known as Karivepaku Nilva Pacchadi, is a traditional Indian pickle that is popular in the Andhra Pradesh region of India. It is made with fresh curry leaves, chilies, and a mix of spices that are typically used in Indian pickles.

Here is a recipe for Andhra Curry Leaves Pickle:


  • 1 cup of fresh curry leaves
  • 1/2 cup of oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1/4 cup of jaggery
  • 2 tbsp tamarind pulp


  1. Wash and dry the curry leaves thoroughly.
  2. Heat oil in a pan and add the mustard seeds and fenugreek seeds. Once they start to splutter, add in the turmeric powder, red chili powder, and salt.
  3. Fry the spices for a few seconds, then add in the curry leaves.
  4. Cook the curry leaves for 3-5 minutes, until they are wilted.
  5. Remove the pan from heat and let it cool.
  6. Once cooled, add jaggery and tamarind pulp to the pan and mix well.
  7. Transfer the pickle to a clean and dry glass jar.
  8. Store the pickle in the refrigerator for at least 2-3 days before consuming, to allow the flavors to develop.

Tips for making the perfect Andhra Curry Leaves Pickle:

  • Use fresh and tender curry leaves for the best flavor and texture.
  • Adjust the amount of chilies and spices to your liking.
  • Keep the pickle in the refrigerator, and avoid exposure to light and heat.

Please note that the measurement of ingredients above is an approximation and can be adjusted to personal taste.


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