Karpooravalli (Omavalli) Thayir Pachadi is a refreshing and flavorful South Indian yogurt-based dish that incorporates the medicinal benefits of Karpooravalli leaves. The aromatic paste of pepper, cumin, green chili, ginger, and coconut adds a spicy and earthy note to the creamy curd, while the tempering of mustard seeds, urad dal, and asafoetida enhances its texture and flavor. Perfect as a cooling side dish, this pachadi pairs wonderfully with rice or spicy curries, adding a touch of healthful indulgence to your meal.
Karpooravalli Leaves Curd Pachadi
4
servings10
minutes10
minutesDiscover the flavors and health benefits of Karpooravalli Thayir Pachadi, a South Indian yogurt dish with aromatic spices and medicinal leaves.
Ingredients
Karpooravalli Leaves – 5 to 6
Green Chilli – 1
Fresh Ginger – a small piece
Black Pepper – 5 to 6
Jeeragam (Cumin) – ¼ teaspoon
Coconut gratings – 1 tablespoon
Curd – 1 cup
- For seasoning
Oil – ½ teaspoon
Mustard – ½ teaspoon
Urad dal – 1 teaspoon
Asafetida Powder – Two pinches
Salt – ½ teaspoon or as per taste
Directions
- Pour half a teaspoon of oil into a small kadai. Add pepper, cumin, green chili, and ginger. Sauté briefly. Then, mix in coconut gratings and sauté for a few more seconds. Turn off the heat, incorporate Karpooravalli (Omavalli) leaves, and stir thoroughly. Let it cool, then grind into a paste.
- Whisk the curd thoroughly and blend in the paste with some salt. Stir until well combined.
- Heat oil in a small kadai, add mustard seeds and let them splutter. Then, stir in asafetida powder and urad dal, frying until the dal turns light brown. Pour this tempering over the curd mixture and stir well.