Inji Thayir Pachadi is spiced yogurt made using ginger, green chili, curd and tempered with spices. Inji Thayir Pachadi or Ginger Raita aids in digestion of grand meal like Sadhya. Learn to make Inji Thayir Pachadi with step by step pictures and video.
Inji Thayir Pachadi is one of the recipes in Onam Sadya Menu. 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.
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About Inji Thayir Pachadi
Inji Thayir or Inji Thayir Pachadi simply translates to Ginger Curd or Ginger Curd Raita. This can be served as a dip or raita so pairs up well with rice. Ginger Pachadi is one of the integral part of Onam Sadhya as it aids in digestion after the heavy onam sadhya meals.
Inji Thayir Pachadi or Ginger Pachadi is one of the quickest and easiest 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.
Inji Pachadi or Inji Thayir 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.
Inji Pachadi aids in digestion and that is the main reason to include it in the Onam Sadhya Menu. I learnt this simple recipe from my friend who is from Kerala, I have tasted it at her place and loved it so much that I asked for the recipe, here I am sharing it with you all too.
Instant Inji Thayir (No cook version)
There is another version of inji thayir which is a no cook version. Remove skin from ginger : Grind 1/4 cup coconut,1/2 teaspoon jeera and 2 green chillies to a coarse mixture then add it to 1 cup whisked curd and mix it well. Inji thayir pachadi is ready.
Inji Pachadi Video
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Inji Thayir Pachadi Ingredients
- Curd – is the key ingredient in Inji Thayir. I prefer home made curd which is slightly thick. Homemade fresh curd is preferred but you can use store bought curd too.
- Ginger – is again the key ingredient which helps in digestion. Fresh ginger skin peeled then chopped finely and used.
- Green Chili – can be either sliced or chopped and added. I prefer the long variety green chilies over the regular ones. Red chilly can be used as an alternative when we run short of the green variety.
- Tempering – A basic tempering using coconut oil, mustard seeds, red chilies and curry leaves is made.
How to make Inji Thayir Pachadi Step by Step
1.Take homemade fresh thick curd, measure 1 cup and add it to a bowl.
2.Whisk well until smooth and creamy, set aside.
3.To a kadai heat 1 tablespoon coconut oil – add 1/2 teaspoon mustard seeds, let it splutter.
4.Add a small sprig of curry leaves and 2 small red chillies. Let it splutter.
5.Add finely chopped 2 long green chillies and 1/8 heaped cup ginger.
6.Saute in low flame.
7.Fry until golden brown.
8.Do not burn it be careful always fry in low flame only.
9.Add 1/2 teaspoon cumin seeds powder and required salt. Give a quick saute and Switch off.
10.Add this to whisked curd.
11.Mix it well.
12.Inji Thayir Pachadi ready!
Serve and enjoy with rice!
Expert Tips
- Adjust quantity of green chilies according to the spice level you prefer.
- I used long variety green chilies, you can use the regular ones also.
- Use ginger which has less fiber.
- Rinse ginger well before use as it might have dirt. Then peel the skin and chop it finely.
- Use a spoon to peel the skin as it is very easy to peel using spoon.
Serving & Storage
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. This pachadi keeps well in fridge for 2 days.
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📖 Recipe Card
Inji Thayir Pachadi Recipe
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
Instructions
- Take homemade fresh thick curd, measure 1 cup and add it to a bowl.
- Whisk well until smooth and creamy, set aside.
- To a kadai heat 1 tablespoon coconut oil – add 1/2 teaspoon mustard seeds, let it splutter.
- Add a small sprig of curry leaves and 2 small red chillies. Let it splutter.
- Add finely chopped 2 long green chillies and 1/8 heaped cup ginger.
- Saute in low flame.
- Fry until golden brown.
- Do not burn it be careful always fry in low flame only.
- Add 1/2 teaspoon cumin seeds powder and required salt. Give a quick saute and Switch off.
- Add this to whisked curd.
- Mix it well.
- Inji Thayir Pachadi ready!
- Serve and enjoy with rice!
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 ones also.
- Use ginger which has less fibre.
- Rinse ginger well before use as it might have dirt. Then peel the skin and chop it finely.
- Use a spoon to peel the skin as it is very easy to peel using spoon.
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