September 26, 2014

Karivepillai Thayir Pachadi / Curry Leaves Raitha

How to make Karivepillai Thayir Pachadi/Curry Leaves Raitha

         Have you ever thought, that a Raitha; could be the right accompaniment for Mango Rice? I was skeptical too, but I urge you to try this combination before you come to any conclusion. The flavors of this raitha unite in harmony with the flavors of the rice.


         The Curry leaves / Karivepillai / Kadi Patha is believed to possess numerous health benefits when consumed; aids in digestion help keep anemia at bay, fights diabetes, lowers cholesterol, prevents graying of hair; to name just a few. Here's another option to use up your fresh curry leaves (before they dry out) & store for later use - The Spiced Curry Leaf Powder.

Ingredients for 2 servings:

Fresh Yogurt - 1 Cup
Cleaned, Tender fresh Curry leaves - 1/2 Cup 
Grated Coconut - 4 Tbsp
Ghee/Oil - 2 Tsp
Salt to taste
Black Pepper corns- 1/2 Tsp
Cumin seeds/Jeera - 1/2 Tsp
Mustard seeds - 1/4 Tsp


  • Heat a Tsp of Ghee in a small pan over moderate heat & fry the Curry leaves, Pepper corns & Cumin seeds just until the Curry leaves are slightly wilted. Remove from heat & allow to cool.
  • Add Coconut, salt & Yogurt to the fried Curry leaves & grind to a smooth mixture. Pour into a bowl.
  • Heat the remaining Ghee and add the Mustard seeds when hot. When it splutters, pour into the Yogurt mixture. 
  • Serve with meals, Sevai or any Variety Rice. We relished it with Mango rice.


  • For best results - Use only tender Curry leaves, with stem/spine removed.
  • If you live in a cold region, the ghee will likely, solidify.

            This recipe is also from one of The Hindu clippings. Sending this delicious recipe over to SriValli's CCChallenge.

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