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Inji kichadi
fresh ginger yogurt sauce
Print Recipe
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
sidedish, Soups and salad, Traditional
Cuisine
diabetic friendly, gluten free, Indian, Medicinal, One pot, South indian, Summer, Vegetarian, Winter
Servings
5
people
Ingredients
1x
2x
3x
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
Seasoning
1
tsp
coconut oil
1/2
tsp
mustard seeds
1
pinch
hing/ kayam/ asafeoteida
few
fenugreek seeds
Instructions
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.
Notes
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.
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how it was!