Prepare the pachadi masala by grinding curry leaves, ginger, green chili, cumin seeds, and peppercorns in a mixer grinder.

Set the ground masala aside in a bowl.

In a mixing bowl, whisk together yogurt and salt until smooth.

Add the pachadi masala to the yogurt mixture and combine well.

For the tempering, heat oil in a tempering pan.

Add mustard seeds and urad dal, and cook until the dal turns light brown.

Add curry leaves and sauté for 10 seconds.

Add red chili powder and after 10 seconds, turn off the heat.

Pour the tempering over the yogurt mixture and mix well.

Serve the Karuvepillai Pachadi with rice dishes like Avarekalu Pulao and a side of raw mango and cucumber salad.