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.
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. If you have any more questions about this Inji Thayir Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Inji Thayir Pachadi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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