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Thayir (Curd Pachadi)

Another must have sadya dish. A sadya always have this and inji puli  alongside chips, veggies and other  accompaniments. I love this khicadi and it can be mixed with rice and eaten all by itself too. Many a times I team this up with Mazhikuvarti and papadams and we have a hearty lunch.

Other variations instead of tomatoes are vendakai.(Ladies Fingers)

Thayir Khicadi

      Serves: 3

 Ingredients:

Tomatoes – 2, small finely chopped.

Fresh Thick Curd – 1.5 cups

Salt to taste

       To grind

  1. Coconut Scraped – 1/3 cup, fresh or frozen
  2. Green chilly – 1
  3. Mustard Seeds – ¼ tsp

      To temper

  1. Oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Urad dal: ½ tsp

 

      Method

  1. Wash and chop finely chop the tomatoes. Keep aside.
  2. Grind the coconut, green chilly and mustard into a fine paste adding little bit of curd.
  3. In a bowl, take the rest of the curd, beat it lightly, add the ground coconut paste and salt to taste. Mix well
  4. Heat a small frying pan with oil, and temper with mustard seeds and curry         leaves. Pour this over the khicadi.

 

Serve alongside as a side dish or mix with rice and eat. Tastes good either ways.

 

Notes:

Make sure the curd isn’t sour.

 

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Author:

Hi This is my chance to introduce myself. I am Parvathi, the author/owner of this space. I blog here about recipes that are simple yet tasty. I try to improvise on recipes without compromising on taste. Cooking is my passion. Though I am not very perfect, I love the imperfections and as they say “there’s always scope of better”. I like to follow that. I believe there’s a story for each recipe and the way it is developed. Also creativity is the secret ingredient of cooking. My inspiration for cooking comes from my mom. As cliched as it sounds, for me she is the best cook. 🙂 Cooking for me is a stress buster. Hoping this space help you too whip some amazing dishes and earn praises from your loved ones. Gmail: foodaterian@gmail.com Instagram: foodaterian Twitter: https://twitter.com/foodaterian

3 thoughts on “Thayir (Curd Pachadi)

  1. Pingback: Keerai Molguttal
  2. Pingback: Keerai Molguttal

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