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Home » Side Dishes » Raita / Pachadi

Published: Apr 28, 2014 · Modified: Feb 26, 2022 by Ambreen Shaikh · This post may contain affiliate links

Thayir Pachadi (Without vegetables) – Plain Raita

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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.

Thayir Pachadi in a bowl

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 in a Bowl

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!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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