Monday, April 27, 2009

Simple Thayir Pachadis ( Tamil Raw yogurt curries)

Click the image to view and print the cookbook. This cookbook lists variations of the following Thayir Pachadis :

0.: Easy Thayir Pachadi 

1.: Dangar Pachadi 

2.: Malli Thayir pachadi

3.: Thenga Thayir Pachadi

4.: Milagu Thayir Pachadi

5.: Manga Thayir Pachadi

6.: Nelli Thayir Pachadi 

7.: Arachu Kalakki

8.: Thick Thayir Pachadi

Anything edible mixed with yogurt would taste good seems to be the logic behind the Tamil Thayir Pachadis. They can be prepared in a snap and can used as curry, sauce or dip.

Salad veggies like onion, carrot, cucumber, onion etc are chopped fine and mixed with yogurt to make basic thayir pachadis. Vegetables that can't be eaten raw are boiled / grilled/ fried and mixed with yogurt.  In fact, almost anything edible can be and usually is mixed with yogurt to make an endless number of recipes. Omit ‘south Indian stuff’ from above recipes (coconut, vadumanga, urad flour etc) and they become north Indian Raitas. Omit ‘Indian stuff’ ( Mustard, asafetida, gooseberry, yam etc) these recipes become international. They can be safely served to anyone across the world. The raita / Thayir pachadi thus transforms into  a yogurt dip, popular across the world.

Though most raitas / pachadis use plain yogurt, our access to world cuisine and advances in food processing have now expanded our choice of the type of yogurt used. You can use all yogurt varieties to make these recipes.

Making Yogurt:  Heat a cup of milk and bring it to a boil. Let cool till it is lukewarm. Mix in a spoon of yogurt. Let rest for 3-6 hours in a warm place.

International 'Thayir pachadis / Raitas'

#  Mix in grated garlic , chopped mint, olive oil and lemon juice with yogurt and chopped cucumber and you have the Greek Tzatziki.

# Mix in grated garlic, black pepper and chopped mint with yogurt and you have the Mint- yogurt dip popular in Middle east and Central Asia.

# Mix in grated garlic, lemon juice and chopped mint with yogurt and you have the Lebanese Yogurt dip.

# Mix in grated garlic, olive oil, crumbled feta cheese and chopped onions with yogurt and you have Turkey's Feta Yogurt dip.

# Mix in grated garlic, lemon juice, tahini ( sesame – olive oil paste) and salt to yogurt and you have the famous African dip Zanaadi Bil - Tahin.

1 comment:

Jayashree said...

Nice list, Ramki....There's also bittergourd pachadi and ladies finger thair pachadi...where you shallow fry the veggie in oil until it is crisp and then mix it in with curd, salt and ground coconut and green chilli. I have a post on thair pachadi at

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