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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3 comments

  1. […] spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of […]

    Like

  2. […] spoon of ghee topped its heaven for me in every bite. Pair it with a simple lemon pickle/ thogayal/ Thayir Khicadi/ Puli Inji this one becomes one of the most soul satisfying meals. Healthy and full of […]

    Like

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