Here’s the rewritten recipe tailored for Love With Recipes in a more reader-friendly format:
Karuvepillai Pachadi Recipe – Curry Leaf Raita
Description
Karuvepillai Pachadi, or Curry Leaf Raita, is a flavorful South Indian side dish made with creamy yogurt and an aromatic blend of curry leaves, ginger, and green chilies. Topped with a tempering of mustard seeds, urad dal, and crispy fried curry leaves, this raita is a perfect accompaniment to a variety of dishes.
Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Raita:
- Curd (Dahi/Yogurt): 1 ½ cups
- Salt: To taste
For the Karuvepillai Pachadi Masala:
- Curry Leaves: ½ cup (tightly packed)
- Ginger: 1-inch piece
- Green Chilli: 1
- Cumin Seeds (Jeera): ½ teaspoon
- Whole Black Peppercorns: ½ teaspoon
For the Tempering:
- Oil: ½ teaspoon
- Mustard Seeds (Rai/Kadugu): ½ teaspoon
- White Urad Dal (Split): ½ teaspoon
- Curry Leaves: 2 sprigs
- Dry Red Chilli: 1
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Instructions
-
Prepare the Karuvepillai Pachadi Masala:
- Heat a small pan over medium heat and dry-roast the curry leaves, ginger, green chili, cumin seeds, and black peppercorns until aromatic.
- Allow the mixture to cool, then grind it into a smooth paste using a little water. Set aside.
-
Mix the Raita:
- In a mixing bowl, whisk the yogurt until smooth.
- Add the prepared curry leaf paste and salt to taste. Mix well until the flavors combine.
-
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and allow them to splutter.
- Add urad dal and sauté until golden.
- Toss in curry leaves and the dry red chili, and fry until crispy.
-
Assemble the Pachadi:
- Pour the tempering over the prepared yogurt mixture.
- Stir gently to combine.
-
Serve:
- Serve the Karuvepillai Pachadi chilled or at room temperature as a side dish with rice or parathas.
Enjoy the creamy and aromatic Karuvepillai Pachadi, a perfect blend of South Indian flavors!
