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+ servings
ginger kichadi

Inji kichadi

fresh ginger yogurt sauce
Prep Time 10 mins
Total Time 10 mins
Course sidedish, Soups and salad, Traditional
Cuisine diabetic friendly, gluten free, Indian, Medicinal, One pot, South indian, Summer, Vegetarian, Winter
Servings 5 people


  • 1 inch fresh ginger root to clean and grate
  • 0.5 cup low fat yogurt
  • salt to taste
  • 1 green chilli
  • 1 tbsp grated coconut
  • 2-3 curry leaves
  • 0.5 cup low fat yogurt


  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 pinch hing/ kayam/ asafeoteida
  • few fenugreek seeds


  • Clean and scrape the peel of the ginger with the back of a spoon.
  • Grate the ginger fine.
  • Whisk this with the half cup of yogurt and salt and set aside
  • use the other half cup of yogurt and blend the curry leaves, coconut ( or almonds) and chillies, ( can remove or adjust based on the heat you prefer).
  • Whisk this mixture to the ginger and yogurt.
  • Set a small pan and add the coconut oil to heat.
  • As it warms up add the mustard seeds and fenugreek
  • When the mustard splutters Add the hing and remove from heat.
  • Add this tempering to the whisked yogurt mixture.
  • Mix and serve cold.


You can blend the ginger if you dont like the pieces of it in the preperation.
You can totally swap the coconut for soaked almonds to prepare the same.
Tried this recipe?Let us know how it was!