Inji Thayir | Yogurt with Ginger


Inji Thayir is a spicy traditional styled dish best suited as accompaniment with rice. Although Yogurt with Ginger resembles ‘Thayir Pachadi’ in texture and flavor, there is a lot of basic differences. There is no addition of coconut as evident in the basic pachadi dishes available in Kerala Cuisine. Inji Thayir is well regarded as a shortcut dish and the dish is sought out when you discover that you are completely exhausted of all veggies and there is nothing in store except a pack of curd. After all, you are relishing something very tasty and great for your tummy. The dish Inji Thayir is basically thick yogurt seasoned with fried ginger and other spicy ingredients. This is a healthy as well as an innovative dish that demands one and the only ingredient ‘curd’. Curd is homely and stabilizes your body. It cools and soothes your system especially in the height of summer.

Inji Thayir is the star of my family and every alternate day I remember to prepare the dish along with other delicacies. Inji Thayir was introduced to me while on a visit to my sister’s house situated in Malabar. It was a surprise visit and I found my sister handling the situation with peace. She served us food and that’s how I came to know about Yogurt with Ginger. We loved the side dish and I quickly jotted down the ingredients. My family basically loves vegetarian food and Inji Thayir was an instant success. I reduce the amount of green chillies for my kids and make it mild. Experts confirm that a bowl of cooked curd everyday will keep your gut fit and healthy. Curd or yogurt is branded the best and efficient probiotic food that has live micro organisms essential for smooth functioning of human body. You can explore a well detailed Inji Thayir recipe here.

Inji Thayir | Yogurt with Ginger

Prep Time 10 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Kerala
Servings 4 People


  • 1 1/2 cup Curd
  • 1 tsp Mustard seeds
  • 3 nos. Dried Red chilly
  • 2 nos. Green chilly chopped
  • 4 nos. Shallots
  • 1/4 cup Ginger finely chopped
  • Few curry leaves
  • Salt as required
  • 2 tbsp Cooking Oil


  • Give a small beat to the curd in a mixer. Mix the beaten curd with salt as required and keep it aside. Heat oil in a pan and splutter mustard seeds and add dried red chilly, curry leaves, green chilly, shallots, ginger and saute till the ginger colour turn to golden brown.
  • Then add curd and mix well. Turn off the flame. (Let the Inji Thayir rest for at least 30 minutes so that the yogurt is infused with the flavours of ginger and green chillies). Serve as a part of Onam Sadya or enjoy as a raita.
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