Inji Thayir Pachadi is nothing but yogurt spiced with ginger and green chillies. Inji Thayir Pachadi aids in digestion of grand rice meal like Sadhya. Ginger Curd Pachadi recipe is described in this post with step by step pictures.
Inji Thayir Pachadi is one of the pachadi recipes in Onam Sadya.When I planned for Onam Sadya Recipes this year, I first jotted down the recipes which I had left out in these years and Ginger pachadi was one among them.This is a very easy version of inji thayir pachadi that you can make in minutes without coconut.
About Inji Thayir Pachadi
Inji Thayir Pachadi or Ginger Pachadi is one of the quicker and easier dish on the sadhya menu! Everyone who relishes Sadhya invariably eats beyond one’s actual physical capacity and inji thayir comes to the rescue — as a good digestive. It is as a palate cleanser in between the different sadhya spread and after the course. It gives us an option to go for one more round of relish! Given that Inji Thayir requires no or minimum cooking – I recommend this for Mom’s to have this as one of the dish when we teach our children to learn cooking.
Instant Inji Thayir
There is another version of inji thayir which is a no cook verison.Remove skin from ginger,and grate it finely then measure a teaspoon and set aside.Chop green chilli finely.Whisk curd well, add all other ingredients and mix well.I reserved a tiny portion of the ingredients for garnishing sake.That’s all instant no cook version of inji thayir is ready. Serve in onam sadya!
Alternate method
You can grind coconut, jeera and green chillies to a coarse mixture then add curd then blend well. Make the tadka with oil, mustard seeds, red chillies, curry leaves and ginger. Add this to prepared blended curd mixture. Inji thayir pachadi is ready.
Inji Thayir Ingredients
- Curd is the key ingredient in Inji Thayir. I prefer home made curd which is slightly flowy and thick. Set aside about half a cup of milk for Inji Thayir the night before when we usually ferment milk for curd. Aged curd might be little salty, hence have fresh homemade curd or store bought.
- Ginger is again the key ingredient and the differentiator from our regular course of curd or curd rice. Ginger is the factor which accelerates the digestion of curd. Add more Ginger if you need tangier feel. Young ginger are juicy and fleshy with a mild taste – Hence I prefer it. Powdered dry ginger can also be used when we do not have access to fresh ginger easily. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
- Green Chilli can be either sliced or chopped and added. I prefer the long variety green chillies over the regular ones. Red chilly can be used as an alternative when we run short of the green variety.
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📖 Recipe Card
Inji Thayir Pachadi
Ingredients
- 1 cup thick curd
- 1/8 cup ginger finely chopped
- 2 nos long green chillies finely chopped
- 1/2 teaspoon cumin seeds powder optional
- salt to taste
To temper:
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- few curry leaves
- 2 small red chillies
Instructions
- Take homemade fresh thick curd.
- Whisk well until smooth and creamy, set aside.
- To a kadai heat coconut oil - add mustard seeds, let it splutter.
- Add curry leaves and red chillies. Let it splutter.
- Add finely chopped green chillies and ginger.
- Fry in low flame.
- Fry until golden brown.
- Do not burn it be careful always fry in low flame only.
- Add cumin seeds powder and required salt. Switch off.
- Add this tadka to whisked curd.
- Mix it well.
- Instant Inji Thayir Pachadi ready!
Video
Notes
- Adjust quantity of green chillies according to the spice level you prefer.
- I used long variety green chillies, you can use the regular fat ones also.
- Use ginger which has less fibre.
Inji Thayir Pachadi Recipe Step by Step
1.Take homemade fresh thick curd.
2.Whisk well until smooth and creamy, set aside.
3.To a kadai heat coconut oil – add mustard seeds, let it splutter.
4.Add curry leaves and red chillies. Let it splutter.
5.Add finely chopped green chillies and ginger.
6.Fry in low flame.
7.Fry until golden brown.
8.Do not burn it be careful always fry in low flame only.
9.Add cumin seeds powder and required salt. Switch off.
10.Add this tadka to whisked curd.
11.Mix it well.
12.Instant Inji Thayir Pachadi ready!
Serve and enjoy with rice!
Expert Tips
- Adjust quantity of green chillies according to the spice level you prefer.
- I used long variety green chillies, you can use the regular fat ones also.
- Use ginger which has less fibre.
- Rinse ginger well before use as it might have dirt.
- Use a spoon to peel the skin as it is very easy to peel using spoon.
Serving Suggestions
Inji Thayir is a must serve dish in sadhya and it is served in tiny amount in between the sadhya spread. Inji Thayir is a great digestive aid and quick recipe, so we can include whenever our spread is huge. It goes well when taken as a curry and also when had with rice.
Shobhana Menon
Nice bucket sharmi. Where did you get it. Tks for the new recipe. I will add this in my onam sadhya. Actually different parts of Kerala have different versions. We Palghatians don't have this
Traditionally Modern Food
Quick and easy Pachadi.. Looks the clicks