Inji Thayir
Ginger yogurt — fresh ginger grated or finely minced and mixed directly into beaten yogurt with salt, then tempered with mustard seeds, dried red chilli, and curry leaves in sesame oil poured over the surface. The ginger provides a sharp, warming, digestive heat that cuts through the coolness of the curd; together they produce a preparation that is simultaneously cooling and warming. Eaten at the beginning of the Tamil Brahmin meal (first course on the banana leaf) to prepare the stomach for the heavier courses to follow. Also eaten as the final thayir (curd) course with plain rice. The ginger-curd combination is one of the most practised Ayurvedic food principles in Tamil Brahmin cooking.
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Recipe
Ingredients
| 1 cup | fresh curd |
| 1 tablespoon | ginger, finely grated |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 2 units | green chilies, finely chopped |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 1 | salt to taste |
Instructions
- 1 In a mixing bowl, whisk the curd until smooth and set aside.
- 2 Heat coconut oil in a small pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add urad dal and chana dal, and sauté until they turn golden brown.
- 5 Add finely chopped green chilies, grated ginger, asafoetida, and curry leaves. Sauté for another minute.
- 6 Pour the tempering over the whisked curd and mix well.
- 7 Add salt to taste and mix again.
- 8 Serve the Inji Thayir as a side dish with rice or enjoy it as a refreshing dip.
Tips
For a richer taste, you can add a tablespoon of finely chopped coriander leaves to the curd before serving.