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 

Ingredients 
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 

Method 



  • 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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16 comments:

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

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

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

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  4. Ooh! This sounds so flavorful and refreshing!

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

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  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.

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  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.

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

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  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.

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

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  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!

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  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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