Inji Thayir, also known as Ginger Yogurt Pachadi, is a refreshing and flavorful side dish from traditional Kerala Sadhya. Prepared using freshly grated ginger, creamy curd (yogurt), and a tempering of spices, this dish brings a unique balance of heat, tang and freshness for palate cleansing. Whether you are preparing for Onam Sadhya, Vishu, or simply exploring South Indian flavors, this pachadi is a must-try!
Why Inji Thayir is Special in Kerala Cuisine
In Kerala's culinary tradition, inji (ginger) is cultivated locally and celebrated for its digestive properties, making it an essential element in Sadhya meals. When combined with thayir (yogurt/ curd), it soothes the palate and aids digestion after an elaborate meal.
Tips for Perfect Inji Thayir
- Use freshly grated ginger for best flavor.
- Avoid using sour curd unless you want a tangier version.
- You can adjust the quantity of ginger based on your spice tolerance.
- If you prefer a milder taste, lightly sauté the ginger before mixing it with curd.
- Always use coconut oil for tempering to get the authentic Kerala taste.
Ingredients
How to Make Inji Thayir – Step-by-Step Recipe
Finely chop ginger and grind some of it with yogurt salt and chilies.
Prepare a tempering and serve with spicy hot dishes.
When to Serve
- Sadhya – Pairs well with rich curries and and hard to digest lentil dishes.
- Everyday Kerala Meals – Acts as a perfect side for rice and thoran.
Benefits of Ginger Curd Pachadi
- Aids digestion – Ginger soothes the stomach and curd promotes gut health.
- Cooling effect – Ideal for hot summer days or after a spicy meal.
- Anti-inflammatory – Ginger helps reduce inflammation and boosts immunity.
Inji thayir, Ginger Yogurt Pachadi
Ingredients
- 2 tbsp Fresh ginger finely grated or crushed
- 1 cup Yogurt thick yogurt – (fresh and slightly sour)
- 1 Green chilies finely chopped, optional
- Salt To taste
- 1-2 tsp Coconut oil
- 1 tsp Mustard seeds
- 1-2 Whole Red chili
- 1 sprig Curry leaves
Instructions
- Peel and finely grate or crush the fresh ginger. You can lightly sauté it in a teaspoon of coconut oil to mellow the sharpness if desired.
- Coarsely grind grated coconut grated ginger, salt, and chopped green chili (if using). Add the yogurt.Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add broken red chili and curry leaves and some ginger chopped. Turn off the heat once the curry leaves turn crisp.Pour the tempering over the yogurt ginger mixture. Mix gently. Serve immediately or chill for 30 minutes before serving.
Inji Thayir is a simple yet powerful dish that showcases the elegance of Kerala vegetarian cuisine. With its minimal ingredients and maximum flavor, this ginger curd pachadi is a cooling, soothing finish to any Kerala Sadhya. Add it to your festive menu and enjoy the burst of flavors on your banana leaf!
Hope you will try this recipe.
Meena
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