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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


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



  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.



Make sure the curd isn’t sour.




Hi, I am Kavita, the owner of this blog.There are many types of foodies; vegeterian, non vegetarian, eggeterian , so i thought foodies should be called "foodaterian". Hence the name.Like most of you, i too was an amateur cook who didn't know even the basics like how much water to be added to rice?. :) With time i have learned and would like to share and learn the recipes. Hope to get love and support from all you wonderful people. You can reach me at twitter:

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