Thayir Pachadi (Without vegetables) – Plain Raita

Thayir Pachadi is one of the traditional sides in any south Indian wedding or a function. These Plain Raita can also be used as a side for Rotis or Parathas for a north Indian meal.

This is a quick thayir pachadi/ plain raita that is made without any vegetable. I have often eaten this pachadi in the weddings and love it with sambhar rice and rasam rice. Also I like to dip my vadai into this pachadi. All you need is yogurt and basic seasoning ingredients.

Preparation time – 5 minutes
Cooking time – 2 minutes
Difficulty level – easy

Ingredients to make Thayir Pachadi – serves 4

• Fresh yogurt / Curd – 1 ½ cup (slightly whisked
• Oil – 1 tsp
• Mustard seeds -¼ tsp
• Asafetida – a pinch
• Coconut – 3 tablespoon (grated)
• Green chili – 1 or 2
• Ginger – ½ teaspoon grated
• Salt – to taste
• Curry leaves – few
• Cilantro – few

Procedure –

• Whisk the curd/yogurt and keep it aside.

• Grind the coconut, green chilies, and ginger to a smooth paste and add it to the yogurt. Add salt and mix well.

• Fry the seasoning (mustard seed, asafoetida, and curry leaves) in oil and add it to the yogurt mixture.

• Mix well and garnish with cilantro. Keep the plain raita refrigerated until ready to serve or it might become sour.

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Thayir Pachadi (Without vegetables) – Plain Raita

This is a quick thayir pachadi/raita that is made without any vegetable. I have often eaten this pachadi in the weddings and love it with sambhar rice and rasam rice. Also I like to dip my vadai into this pachadi. All you need is yogurt and basic seasoning ingredients.

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Course: dinner, Lunch Recipes, Side Dish

Cuisine: Indian, South Indian

Diet: Vegetarian

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 4 people

Calories: 82kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  bowl
• ▢
  pan

Ingredients

• ▢ 1 ½ cup Fresh yogurt / Curd
• ▢ 1 teaspoon Oil
• ▢ ¼ teaspoon Mustard seeds
• ▢ a pinch Asafetida
• ▢ 3 tablespoon Coconut Grated
• ▢ 1-2 Green chili
• ▢ ½ teaspoon Ginger Grated
• ▢ to taste Salt
• ▢ few Curry leaves
• ▢ few Cilantro

Instructions

• Whisk the curd/yogurt and keep it aside.
• Grind the coconut, green chilies and ginger to a smooth paste and add it to the yogurt. Add salt and mix well.
• Fry the seasoning (mustard seed, asafetida and curry leaves) in oil and add it to the yogurt mixture.
• Mix well and garnish with cilantro. Keep it refrigerated until ready to serve or it might become sour.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 81mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!