September 28, 2021

Inji Thayir Pachadi | Ginger yogurt dip | Adraki Raita

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 Inji Thayir Pachadi also known as Inji thayir is frequently made in a Tambrahm home and also a part of Sadhya menu in Kerala .  Whenever there is an elaborate festive  spread ,then inji thayir will definitely be a part of the menu.

Thick yogurt /curd is whipped well and to this is added a finely ground paste of ginger,coconut, green chillies and curry leaves  along with salt and tempered with mustard .

Puli Inji is a lipsmacking dip from Kerala cuisine and Inji Karvepillai Thogayal (ginger curry leaves chutney)from Tamil Nadu  compliment the quint essential thayir saadham ( curd rice )  especially during hot summers

Ginger - the Magic Spice

Ginger is widely used in India and world over across cuisines.  We can see that ginger will be a mandatory ingredient as part of cooking be it vegetarian or meat based recipes.  The reason for the wide spread use of ginger /adrak/inji is the refreshing strong flavor and the immense medicinal value it exhibits.

 Ginger is a wonder herb which aids in digestion,  relieves mild colic pain ,immunity booster and aids in improving metabolism. Ginger is also anti inflammatory ,eases cough and cold .Ginger also plays a very major role in Ayurveda .

In North Indian cuisine ginger is used in various types of gravies ,dhalls, sabjis , biryanis and pulao in combination with garlic while in south indian cooking, we use it in chutneys,  thogayals, pachadi a.k.a raita variety.

Ginger Tea flavored with cardamom is a very popular and refreshing drink in India and we all love to sip on it regularly.  

Preparation Time - 5 mins
Cooking Time - nil
Complexity  - easy 
Serves - 2 to 3 

1/2 cup fresh grated coconut 
2 medium green chillies 
1/4 inch of fresh ginger 
Few curry leaves 
Salt to taste
2 cups thick yogurt/dahi/curd 
1 tsp oil 
Few mustard seeds 
Few udad dhall 
1 dry red chilli 


  • Whip the curd in a mixing bowl and keep ready.
  • In a blender grind the coconut ,green chillies, ginger and curry leaves to a fine paste with little water.
  • Add this paste to the whipped curd and mix well by adding required amount of salt. 
  • Prepare a tempering of mustard seeds , udad dhall,  red chillies and curry leaves in hot oil . Once this seasoning cools down ,pour it over the curd .  If you pour hot tempering over the curd,there is a tendency for the curd to get sour if you are not going to eat immediately. 
  • Serve this flavorful and delicious inji thayir with your regular meal or even with a spicy biryani or pulao too.

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  1. Inji thayir pachadi sounds so delicious and it is so easy to make. Simple enough for me to have the ingredients too. Thanks.

  2. Inji thayir pachadi sounds delicious and easy to make. It will be ideal to serve with pulao for us. Loved the recipe Priya.

  3. Lovely. I never thought of making inji pachadi. It is good for health too.

  4. Ooh! This sounds so flavorful and refreshing!

  5. inji is a tambrahm thing - in and out ; this pachadi looks very delish is a fav with hubby with veg rava upma / pongal !

  6. Inji Thayir Pachadi sounds very delicious with coconut and ginger too. And that lovely tempering too. As soon as I get some fresh coconut and spring begins, making this delicious yogurt treat.

  7. Ginger yogurt dip sounds superbly delicious. I would love to have it with any meal. Coconut and ginger wow a wonderful combo. A must try recipe.

  8. This looks so refreshing! Perfect for the warmer weather. Love the idea of meshing yogurt and ginger.

  9. Inji Tayir Pachadi is so flavorful and delish. One of the most common dish in ant Tam Bram Household.This is one of the most irresistible Pachadi.

  10. Inji thayir is so flavourful and a great accompaniment with biriyani or even curds rice. Simple healthy and delicious.

  11. Inji thayir pachadi, name itself makes me salivate priya! Such a delish accompaniment for a lavish main course or a simple one pot meal!

  12. Inji thayir pachadi looks like a perfect dip to have with Dhoklas and muthias. Adding ginger to the dip must make this taste really traditional.


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