Curd Pachadi

Whenever I am a little under the weather, I crave for some comfort food. This is one such recipe. It’s a minimalist and subtle curry that is really simple to make but tastes divine.


Curd – 1 cup

Onion – 1 big

Green chilli – 1

Curry leaves – few

Salt to taste

To Temper:

Oil – 2 tsp

Mustard – 2 tsp

Urad dal – 1 tsp

Asafoetida – a pinch


  1. Finely chop the onion and green chilli.Curd pachadi 1
  2. Heat oil in a pan. Once hot, add the mustard, urad dal and asafoetida. Once the mustard crackles, add the chopped green chilli and curry leaves and give a brief stir. Then, add the onions and salt.Curd pachadi 2
  3. Saute the onions until they are soft and a light golden in color. Don’t let them brown. Switch off the flame and let it cool.
  4. Take the curd/yogurt in a bowl and give a little whisk with a spoon. Then add the cooled onions and mix. Curd pachadi 3

Serve this bowl of awesomeness with crisp dosas or soft idlis.


  1. Add the onions to the yogurt only after they are cooled. Adding them hot might curdle the curd and change the texture.
  2. Don’t beat the curd, let it be in its natural state.


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