This pachadi is my favourite next to Moru curry and therefore i felt that i should post this immediately next. It is finger lickin' gud :-) . I haven't heard about the recipe nor tasted inji pachadi anywhere. This recipe is that of Aji chechi, who used to be our neighbour, I learnt to concoct this pachadi from her. It was her mothers recipe. My mom used to prepare Inji theeyal for all the functions as a digestive as a part of the menu. I had well been preparing  Puli inji for Onam or other festivals.

About the taste of the pachadi it is a awesome dip pachadi. If you taste it once, I'm sure that you'd need to make it every day, it is really that tasty.When you prepare this pachadi your home shall be engulfed with the pleasant aroma of roasted ginger . I love it because it kick start my palatte and also my taste buds ;-).Try this recipe I am sure you are going to love this pachadi.

Ginger Thayir Pachadi

Preparation Time: 5 minutes
Cooking time: 10 minutes
Cuisine: Kerala

Ginger, finely chopped- 1/2 cup
Yogurt-1½ cups
Oil- 5 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chillies-3
Curry leaves- 2 strand
Green chillies, chopped-2
Red chilli powder- 1/4 teaspoon
Fenugreek powder/ Uluva podi- 1/4 teaspoon
Jeera powder/ cumin powder- 1/4 teaspoon
Salt- to taste.

  • Peel the ginger and finely chop them; chop the green chillies and remove the curry leaves from stem and set aside.
  • Beat the yogurt with spoon or whisk well without any lumps and set aside.
  • Heat oil in a pan and add the mustard seeds. Once it splutters add the dry red chillies and curry leaves and fry till crisp.
  • Now add in the chopped ginger and the green chillies together and roast on low flame till it become golden and almost looses its moisture content and gets the nice roasted aroma. Roasting process takes some time but it worth the taste. Do not roast in high flame the ginger catch at the bottom and burn.
  • Once it is nicely roasted on low flame add red chilli powder, fenugreek powder and jeera powder; mix with ginger mixture and cook for just a second.
  • Immediately add the beaten yogurt with enough salt to taste. Mix well once the mixture get heated up switch off the gas.
  • Do not allow the mixture to boil and curdle.

Allam Thayir Pachadi

Inji Pachadi