INJI THAYIR PACCHHADI

Ginger is a Grandma's antidote for tackling many small ailments and disorders. It is liberally used in daily Indian cooking and its health benefits are amazing.

Here is a tummy friendly recipe that tastes great and that helps relieve your  ailing system specially after    indulging on feasts.

   Preparation Time : 3 mins                                             Cooking Time : 5 mins

INGREDIENTS

Fresh Thick Yoghurt ..................... 1 cup ( I used Greek yoghurt)

Chopped Ginger ........................... 3 tbsp ( heaped)

Grated Coconut ............................ 3 to 4 tbsp

Mustard seeds .............................. 1/2 tsp

Black gram / Urad Dhal ................. 1/2 tsp

Asafoetida ................................... A generous pinch

Red Chillies ................................. 2 to 3

Curry Leaves .............................. 1 full sprig

Salt ............................................ To tatse

Refined Oil .................................. 1 tsp

METHOD

• Grind together the chopped Ginger and Coconut to a coarse paste with very little water.
• Lightly beat the curd and add salt to taste. To this add the ground Ginger- Coconut paste and mix well.
• Heat oil in a small pan and add asafoetida. Temper the Mustard seeds, Urad Dhal, Red chillies and  Curry leaves for a minute and trasfer it immediately to the Yoghurt mixture. 
• Mix well and serve.
• Goes well even with a simple Dhal rice and Appalam/ Pappadam.

NOTES

• Refrigerate the Pacchahadi if you are not going to serve it immediately. The curd may turn sour and sometimes the ginger also tastes bitter if kept for long.
• Try using Coconut oil for tempering as it is a taste enhancer.
• I have not used coriander leaves in the recipe and I recommend only curry leaves. It tastes good this way.