Inji thayir pachadi is also known as Ginger yogurt dip. Inji thayir pachadi is a flavourful dip served during Kerala Onam Sadhya meal. It is made by grinding fresh ginger, coconut, cumin, raw mango and chilli into a paste and tempered with mustard seeds and curry leaves.
It is a spicy, tangy and refreshing instant pachadi which can be made in less than 10 minutes. Inji thayir pachadi goes very well with hot rice, sambar, parippu curry with a spoon of ghee.
Inji Thayir Pachadi
This is one of the dish which reminds me back home. Amma makes this very often, since it is my sister's favorite one. I love it too, but she loves is so much. Amma makes paruppu/ dal also whenever she makes it. This is how you should eat this, take some hot white rice in a plate, add some paruppu over it, drizzle over some desi ghee over it and mix well to form paruppu sadam.
Jump to:
Now take a small portion out of it and shape into balls using your fingers, dip that in this pachadi and eat it. OMG i can remember those days, it is really precious. Missing those days a lot.
Inji Pachadi for Onam Sadya
Onam is one of Kerala's most famous festivals and it is like a 10 days harvest festival celebrated in Kerala. Onam Sadhya meal is an integral part of Onam festival and it is like a grand vegetarian feast which is served on a banana leaf on the occasion of Onam to celebrate the harvest.
As the Onam is approaching, I started updating and sharing all the Sadhya recipes like Aviyal, pachadi, thoran and pradhaman / payasam. In this post, I have shared a simple pachadi which is served as a part of Sadhya meal.
About Inji Pachadi
Inji thayir pachadi is a spicy yogurt dip made with fresh ginger, coconut, chilli, cumin and tempered with mustard seeds, curry leaves in coconut oil. It is quick and easy to make pachadi and it also goes very well with any South Indian meal like sambar rice or rasam rice. This pachadi closely resembles raita.
Both pachadi and raita have curd as the base for making dip, but pachadi is made with some flavouring agents like coconut and chilli, which are ground into a paste and mixed with curd / yogurt.
Pachadi is one of the essential side dishes served during Onam sadhya, Vishu and Tamil new year. There are different versions of pachadi usually served in the meal like beetroot pachadi, vendakkai pachadi, cucumber pachadi, mango pachadi.
Similar Recipes
Why This Recipe Works
Inji thayir pachadi is so simple to make and tastes delicious. People make their own version of inji thayir pachadi like, some people usually prefer by tempering mustard in oil, then cooking the ginger , chilli for a few minutes and then mixing it with curd.
The version I have shared here is a no-cook version, where the ingredients are raw and ground into paste, then mixed with curd and tempered in coconut oil. You can try any of these versions based on your preference.
WHY I LOVE THIS RECIPE - Inji thayir pachadi is my mom's signature recipe. My sisters and I used to relish this whenever our mom cooks and she serves it along with some paruppu / dal, hot rice and with a spoon of ghee on top. We will finish every bite on the plate and that's how much we love it! To show how much this recipe means to me, I even included this inji thayir pachadi recipe on the food pop up menu which I did in a restaurant recently. It was like sharing tradition and home cooked recipes. Seeing people relishing the recipes as much as I do made me so happy and content !
Digestion : Inji thayir pachadi is served as a part of Onam Sadhya meal. Ginger has a warm and spicy flavour and also helps in digestion. When ginger is mixed with curd, it balances the chillness of curd and makes the tummy cool and soothing after having a heavy Sadhya meal.
Ingredients
Curd / Yogurt : Curd is the main ingredient in making any pachadi. I have used my homemade thick curd. You can also use store bought ones. The curd should be thick and not too sour. Whisk the curd like a thick cream before mixing with ginger.
Masala paste : The inji thayir ( ginger yogurt flavoured dip ) is made by grinding the grated coconut, chopped ginger, some raw mango, cumin seeds, and green chilli into a paste. Raw mango is added for its unique sour taste that goes very well with ginger and curd. You can also omit it if you don't like the taste.
Tempering : For tempering traditionally coconut oil is used. Spices like mustard seeds, curry leaves are tempered in hot oil and poured over the pachadi.
Inji Thayir Pachadi Recipe (Step by Step Pictures)
 |
| Take coconut in a mixer |
 |
| Add in few pieces of ginger |
 |
| Add a small piece of mango |
 |
| a teaspoon of cumin seeds |
 |
| Now goes green chilli |
 |
| Add some salt |
 |
| Grind it to a smooth paste |
 |
| Pour that in a kadai and cook for a couple of mins |
 |
| Transfer it to a bowl |
 |
| Add in curd |
 |
| Mix well |
 |
| make seasoning |
 |
| add mustard to hot oil |
 |
| Add in curry leaves |
 |
| pour that over the pachadi |
 |
| mix well |
|
| serve |
Hacks
Cleaning : Wash and clean the ginger to remove the dirt. Pat dry them completely. Use a spoon or peeler to remove the skin off the ginger.
Food processor : If you're making in a large batch, use a food processor to grate or chop the ginger.
Cooked version : This is a cooked version of inji thayir pachadi. If you don't like consuming ginger as raw, then heat coconut oil in a pan, tempered with spices like mustard seeds, curry leaves, then add finely chopped or grated ginger, chopped chillies. Saute for 3 to 5 minutes and cook until raw smell leaves. Cool down completely and then transfer it to the whisked curd. Serve it with hot rice and sambar.
Expert Tips
- You can add some chopped shallots while tempering for taste and texture.
- Adjust the quantity of chilli based on your spice tolerance.
- Ginger has a lot of dirt, so wash it completely before using.
- If the ginger smell and taste is too strong, then you can saute them in oil for 2 minutes until the raw smell leaves.
- Beat the fresh, thick curd well before mixing with ginger.
- If you want to make the pachadi creamier, add a spoon of milk along with curd.
- You can also add some grated carrot for a pop up color and taste.
- Garnish with cilantro / coriander leaves for a refreshing flavour.
Storage
If you're making the pachadi a day ahead of Onam, then mix the curd and ginger together. Put the mix in an airtight container and store in the refrigerator. On the day of Onam, take it out and temper it with spices in coconut oil and serve.
You can also store the leftover pachadi in the refrigerator for 2 to 3 days.
Serving
Before serving, let the inji thayir pachadi rest for 15 to 20 minutes. As it allows the flavours of ginger, chilli to blend beautifully with the curd. Serve the inji thayir pachadi with hot rice, sambar with a dollop of ghee or you can also serve this pachadi as a part of your everyday lunch meal.
FAQ
Q. Can I add cooked ginger ?
Yes. You can slightly saute the chopped or grated ginger in coconut oil for a few minutes to remove the raw smell and flavour. Cooking the ginger also makes it a little sweet and then mix it with curd.
Q. Can I make it in advance ?
You can make this a few hours or a day before and store it in the refrigerator. When you're making it a day before, then temper the pachadi while serving for the fresh flavour. Just give it a good mix before serving.
Q. Why is mango added in this pachadi ?
Some people may add some raw mango for its tangy and sour taste. It also enhances the flavour of ginger, chilli and balances the flavours. You can also omit it if you don't like the strong flavours of raw mango.
Variations
Cucumber pachadi : Cucumber pachadi is a cooling and refreshing pachadi which is served on Onam Sadhya. The cucumbers are cooked until soft, then mixed with the flavourful paste like coconut, chilli, cumin and tempered with mustard seeds, curry leaves in coconut oil. This sweet, sour and creamy pachadi goes very well with rice, sambar and rasam.
Inji puli : Inji puli or puli inji is a traditional Kerala ginger condiment made with fresh ginger, tamarind, chilli and jaggery. This sweet, tangy and spicy pachadi is served in Onam Sadhya meals or in weddings. This pachadi has a longer shelf compared to other pachadi. You can serve it with curd rice, mor kuzhambu and sambar.
More Pachadi Recipes
📖 Get Recipe
Inji Thayir Pachadi Recipe | Inji Pachadi Recipe
Equipment
Ingredients
- 3 tablespoon Curd / Yogurt
- Salt to taste
For Grinding
- 1 cup Fresh Coconut grated
- 4 tablespoon Ginger peeled & chopped
- 2 tablespoon Raw Sour Mango peeled and chopped
- 1 teaspoon Cumin Seeds
- 2 no Green Chilli
- Water for grinding
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 2 sprig Curry Leaves
Instructions
- Take all the ingredients for blending to a smooth paste. Transfer this to a cooking pan, add salt and cook this for couple of minutes till the coconut mixture warm through. Don't let it boil too much. Take it off the heat.
- Transfer that to a bowl and allow it to cool. Now add in curd to the mix and mix well.
- Make tempering by heating oil and crackling mustard and curry leaves. Pour this over the pachadi and mix well.
- Serve.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Torviewtoronto
looks wonderful chutney is wonderfully done
shiga s
What is d Substitute for mango???
Aarthi
@shiga suse a littl tamarind.
Anonymous
Dear arthi..all ur recipes r excellent.
Dina
Looks inviting. I'm originally from Nagercoil too. We call this inji kichadi .Do you have the recipe for our traditional Inji Pachadi (the brown pachadi) ? Please share that recipe.