Curry Leaves Pickle (Karupillai Thokku)

Steps

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1. 1
   Heat a pan and toast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns together on low heat until fragrant and the color changes slightly. Stop heating when the aroma becomes strong to avoid over-toasting.
   ▶ ≈0:36
2. 2
   Allow the toasted spice mixture to cool completely, then transfer to a mixer and grind into a fine powder, grinding as finely as possible.
   ▶ ≈1:01
3. 3
   Mix in the Kashmiri chili powder (about 2 tablespoons, or adjust according to desired spice level) with the ground spices.
   ▶ ≈1:13
4. 4
   Add a small ball of tamarind, approximately 2 cups of washed curry leaves (roughly 3 handfuls when pressed), 1 teaspoon of salt, and 1 tablespoon of jaggery. Add water as needed and grind everything into a fine paste.
   ▶ ≈1:25
5. 5
   In another pan, heat about 0.5 cup of coconut oil. Once hot, add 1 teaspoon mustard seeds, 1 teaspoon urad dal, and 2 teaspoons of peanuts. Let them crackle on low heat.
   ▶ ≈2:01
6. 6
   Once the mustard seeds, urad dal, and peanuts are well crackled, add 2-3 dry red chilies. Note: Coconut oil should be used generously in this recipe to act as a natural preservative.
   ▶ ≈2:13
7. 7
   Add about 0.25 teaspoon of asafoetida (hing) and mix well.
   ▶ ≈2:37
8. 8
   Pour the curry leaf paste into the seasoned oil mixture and stir everything together thoroughly.
   ▶ ≈2:49
9. 9
   Bring the mixture to a boil on high heat. If splattering occurs, cover the pan and reduce to medium heat. Continue cooking until the oil separates and the pickle reaches the proper consistency.
   ▶ ≈2:49
10. 10
    Turn off the heat and allow the mixture to cool completely. Once cooled, transfer to a clean, dry glass jar for storage.
    ▶ ≈3:13