Thenghai Thayir Pachadi ~ Coconut Yogurt Pachadi

This is a quick and easy coconut chutney from Chandra Padmanabhan’s cookbook Dakshin – Vegetarian cuisine from South India. She listed this pachadi under salads but I think it would pair well with idli, pongal and upma. I made this pachadi to go with ven pongal as part of my Buffet on Table, month long marathon this September.

Cooking from Cookbook, CCChallenge, Coconut Chutney, Coconut curd chutney, coconut yogurt chutney, thenghai thayir pachadi, kobarri perugu pachadi, tamil food, South Indian Food, Tamil Cuisine,

Source: Dakshin, Vegetarian Cuisine from South India
Total Time: 8 – 10 minutes
Preparation: 5 minutes
Cooking Time: 3 – 5 minutes
Serves: 4

Ingredients:

  • 3 tbsp. grated Fresh Coconut or 4 tbsp. flaked Coconut (I used dry coconut flakes)
  • 4 Green Chilies
  • ½” Ginger piece
  • ½ – ¾ cup chopped Cilantro ~ Kothmir
  • 1 cup Yogurt, whisked
  • ¾ tsp. Salt (adjust to taste)

Tempering

  • 1 ½ tsp. Oil
  • ¼ – ½ tsp. Mustard Seeds
  • 1 tsp. Chana Dal ~ Bengal Gram
  • ½ tsp. Urad Dal ~ Black Gram
  • ¼ tsp. Cumin Seeds
  • 1 Red Chili, broken into two pieces
  • ⅛ – ¼ tsp. Asafoetida
  • 2-4 Curry Leaves

Preparation:

  • Take coconut, green chilies, ginger, half of the cilantro in a blender and grind to paste.
  • Take yogurt in a serving bowl, add coconut paste, salt and mix well.
  • Take oil in a pan for tempering. When oil is hot, add all the ingredients listed under tempering.
  • When mustard seeds splutter and dals change color, remove from fire.
  • Pour it over yogurt mixture and mix well.
  • Garnish with remaining cilantro and chill until ready to serve.

This day in 2014: Manakish Zaatar
Events: This goes to this week’s Cooking from Cookbook Challenge.

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