Inji Tengai Thair Pachadi Recipe

Cooking Directions

• STEP 1.Grate the ginger and extract the juice.
• STEP 2.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 3.In a bowl, whisk yogurt until smooth and creamy.
• STEP 4.Add the ginger juice, coconut paste, salt, and sugar to the yogurt and mix well.
• STEP 5.Heat oil in a small pan and add mustard seeds and curry leaves. Once the mustard seeds splutter, pour the tempering over the pachadi.
• STEP 6.Mix well and serve chilled with rice or as a dip for snacks.

Cooking Tips

• Adjust the amount of ginger according to your taste preference.
• Make sure to whisk the yogurt well to avoid any lumps.
• You can add a pinch of asafoetida (hing) for extra flavor.
• For a spicier version, add more green chilies.
• Store the pachadi in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the pachadi in an airtight container in the refrigerator.
• Serve chilled as a side dish with rice or as a dip for snacks.
• Garnish with fresh coriander leaves before serving for added freshness.