Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad
1.5 cups Indian or Greek Yoghurt
0.25 tspn black mustard seeds
4 curry leaves
1 tspn ghee
sea salt to taste
5cm piece ginger
2 Tblspn grated coconut (use frozen coconut if you can’t get fresh)
Using your spice grinder, processor or hand held blender, grind the ginger and coconut to a paste.
Using a fork, spoon or whisk, beat the yoghurt for about 30 seconds. Add the ground ginger and coconut to the yoghurt and mix well.
Heat the ghee in a kadhai or small saucepan, add the mustard seeds and allow them to pop. Remove from the heat, and as you do, add the curry leaves and salt.
Pour this takda over the yoghurt, garnish with some coriander leaves and it is ready to serve.
recipe notes and alternatives
If you prefer, add more ginger – try up to double the amount.
Add green chilli to the coconut-ginger paste.
And ginger is so good for you that a spoonful of this pachadi with a spoon of hot steaming rice at the beginning of a meal will give you a good appetite!