Thayir Pachadi

Name: Thayir Pachadi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup yogurt (plain, whisked); 1 pcs cucumber (medium, finely chopped); 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 1 tsp ginger (grated); 2 tbsp coriander leaves (chopped); 0.25 tsp salt; 1 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 6 pcs curry leaves; 1 pinch asafoetida

RATING

4.4/5(98)

TASTE SCORE

7/10

A cooling South Indian yogurt side made with finely chopped vegetables, green chili, and a simple tempering. It is fresh, light, and perfect next to rice dishes, biryani, or a festive meal when you want something soothing on the plate.

PREP

15m

COOK

SERVES

1 KATORI

115 cal

SERVINGS

METHOD · 5 STEPS

prep · ~8 min
Prep the vegetables and whisk the yogurt.
1.Finely chop the cucumber, onion, and green chili.
2.Grate the ginger and chop the coriander leaves.
3.Whisk the yogurt in a bowl until smooth and creamy.
mix · ~2 min
Mix the pachadi base.
Add the cucumber, onion, green chili, ginger, coriander leaves, and salt to the yogurt. Mix well until everything is evenly combined.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and asafoetida, then stir for a few seconds until fragrant.
TIPKeep the heat medium so the urad dal turns golden without burning.
assemble · ~1 min
Pour the tempering over the pachadi.
Pour the hot tempering over the yogurt mixture and stir gently to spread the flavors through the bowl.
serve
Chill briefly and serve.
Serve right away, or chill for 10 to 15 minutes before serving for a cooler, more settled flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If your cucumber is very watery, lightly squeeze the chopped pieces before mixing so the pachadi stays creamy.
2
Use thick, slightly chilled yogurt; thin yogurt can turn runny once the cucumber and onion release moisture.
3
Whisk the yogurt until completely smooth before adding vegetables so the texture stays silky, not lumpy.
4
Let the mustard seeds fully splutter before adding urad dal, or the tempering can taste raw.
5
Take the tempering off the heat as soon as the urad dal turns pale golden; it darkens quickly in the hot pan.
6
For the freshest texture, mix the vegetables into the yogurt just before serving, especially if making it ahead.
7
A short 10-minute chill helps the ginger, chili, and curry leaf tempering settle into the yogurt without dulling the crunch.