Tuesday, September 19, 2006

I was never much of a curd person until I stayed in a hostel. Don't ask me why....but that's when I realised curd was such an integral part of my life. All the times I'd fight with my mother when she asked me to finish my meal off with some curd flashed through my mind just before this realisation dawned.
This is a very simple recipe that uses only raw there's no cooking involved....the prep time is minimal.

Thair pachadi

What you need:
Thick yogurt
Green chilli

Grind coconut and green chilli using no water. Do not grind into a smooth paste....just let the mixie rip for a few seconds...not more than that.
In a large mixing bowl, combine all the ingredients together. Tamper some mustard seeds in oil and pour on top of the pachadi.
And nope, I did not forget to type in the quantity of each is totally up to you.

Top: Thair pachadi; bottom left: padavalanga thoran; bottom right: olan


Foodie's Hope said...

Looove your three portion serving dish, Jaya!! Bet you make salads, raitas, chutneys to fill them up!! Thanks for the recipe!!

Shaheen said...

jayshree, can u post the padavalanga recipe too?

Vaishali said...

Coconut-chilli paste in a salad? That's new to me. I must try it out next time. I am sure it tastes good.

mandira said...

Curd rice is my all-time comfort food. It looks yummy!

Jayashree said...

Asha, yes....anything is an excuse for me to bring that dish out.
Shaheen, I will post the padavalanga recipe soon.
Vaishali, do let me know how u like it if u try it out.
Mandira, same here....I too love curd rice.

Ramki said...

Hi Jayashree,
Thanks for your comment. Bittergourd Thayir pachadi and Fried okra thayir pachadi sre indeed interesting variations. It is amazing yogurt makes anything tastes good !

Ramki said...

@ Vaishali :

Coconut - chili paste mixed with yogurt is the base for a whole family of Tambli, very popular in Karnataka, especially in the Konkan coast.