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A refreshing South Indian yogurt-based side dish, similar to raita. Cool, grated cucumber is mixed into creamy yogurt and finished with a flavorful tempering of mustard seeds and curry leaves. The perfect cooling accompaniment to spicy curries and rice dishes.
Prepare the Yogurt Base
Prepare the Tempering (Tadka)
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A refreshing South Indian yogurt-based side dish, similar to raita. Cool, grated cucumber is mixed into creamy yogurt and finished with a flavorful tempering of mustard seeds and curry leaves. The perfect cooling accompaniment to spicy curries and rice dishes.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 107.36 calories per serving with 4.15g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine, Season, and Chill
Replace cucumber with finely chopped onions (Vengaya Pachadi), blanched and chopped beetroot, or sautéed okra for different flavors and textures.
For a sweet and savory version, use finely chopped pineapple or pomegranate arils instead of cucumber.
Use a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. The tempering with coconut oil complements this variation perfectly.
Increase the number of green chillies or add a pinch of red chilli powder along with the salt for extra heat.
The curd (yogurt) is a natural probiotic, which introduces beneficial bacteria to your digestive system, improving gut health and aiding digestion.
Both cucumber and yogurt have natural cooling properties, making this dish an excellent choice to balance the heat of spicy Indian meals and to cool the body during hot weather.
This dish is a good source of calcium, protein, and Vitamin B12 from yogurt, as well as hydration and essential minerals from cucumber.
Spices used in the tempering, such as ginger and hing (asafoetida), are well-known in Ayurveda for their digestive properties, helping to prevent bloating and indigestion.
While both are yogurt-based side dishes, the key difference lies in the tempering. South Indian Thayir Pachadi is almost always finished with a 'tadka' or tempering of mustard seeds, urad dal, curry leaves, and dried red chillies in oil, which is not typical for North Indian raitas.
Yes, Thayir Pachadi is very healthy. It's rich in probiotics from the curd, which is excellent for gut health. Cucumber provides hydration and vitamins, while spices like ginger and hing aid digestion. It's a light, low-calorie, and cooling dish.
One serving of approximately 150g (about 0.5 cup) of Thayir Pachadi contains around 80-100 calories, making it a light and healthy accompaniment to any meal.
This usually happens if salt is added too early or if the cucumber wasn't drained. To fix it, you can stir in a tablespoon of thick yogurt or a teaspoon of roasted gram flour (besan) to help absorb the excess moisture. For future preparations, always add salt just before serving.
You can prepare the components ahead of time. Mix the yogurt and vegetables and store in the fridge. Prepare the tempering and store it separately at room temperature. Combine them and add salt just before you plan to serve for the best texture and taste.
Absolutely. Greek yogurt works wonderfully as it's already thick and creamy. You may need to add a splash of water or milk to achieve your desired consistency, as it's much thicker than traditional Indian curd.