INJI THAYIR PACCHHADI

Ginger is a Grandma's antidote for tackling many small ailments and disorders. It is liberally used in daily Indian cooking and its health benefits are amazing.

Here is a tummy friendly recipe that tastes great and that helps relieve your  ailing system specially after    indulging on feasts.





   Preparation Time : 3 mins                                             Cooking Time : 5 mins

INGREDIENTS

Fresh Thick Yoghurt ..................... 1 cup ( I used Greek yoghurt)
Chopped Ginger ........................... 3 tbsp ( heaped)
Grated Coconut ............................ 3 to 4 tbsp
Mustard seeds .............................. 1/2 tsp
Black gram / Urad Dhal ................. 1/2 tsp
Asafoetida ................................... A generous pinch
Red Chillies ................................. 2 to 3
Curry Leaves .............................. 1 full sprig
Salt ............................................ To tatse
Refined Oil .................................. 1 tsp

METHOD

  • Grind together the chopped Ginger and Coconut to a coarse paste with very little water.
  • Lightly beat the curd and add salt to taste. To this add the ground Ginger- Coconut paste and mix well.
  • Heat oil in a small pan and add asafoetida. Temper the Mustard seeds, Urad Dhal, Red chillies and  Curry leaves for a minute and trasfer it immediately to the Yoghurt mixture. 
  • Mix well and serve.
  • Goes well even with a simple Dhal rice and Appalam/ Pappadam.

NOTES
  • Refrigerate the Pacchahadi if you are not going to serve it immediately. The curd may turn sour and sometimes the ginger also tastes bitter if kept for long.
  • Try using Coconut oil for tempering as it is a taste enhancer.
  • I have not used coriander leaves in the recipe and I recommend only curry leaves. It tastes good this way.  

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