|Amma's Thayir Pachadi|
The Thayir Pachadi, a classic dish made by my mother, a very tasty one and my favorite Raitha, which can be served with various rice dishes. I do not like the smell of raw onions therefore prefer this fried onion Raitha.
|Beaten Yogurt||1 cup|
|Small sized Onion||1 nos|
|Ginger grated||1/2 tsp|
|Green Chili Chopped||1 nos|
|Coriander Leaves Chopped||2-3 strands|
|Mustard Seeds||1 tsp|
|Curry Leaves||1 strand|
|Sour Cream (Optional)||1 tbsp|
1) Heat oil in a small fry pan add mustard and curry leaves, once the mustard splutters add the green chilies, grated ginger, chopped coriander and chopped onion. Fry until the onion caramelizes.
2) Add this to the yogurt and add the sour cream if you are using it.
3) If the yogurt is too sour, then add a little milk. Add salt just before serving.
4) This can be served with Pulao's, Biryani, Tomato Rice or other Rice varieties.
Note: For a traditional Biryani Raitha do not fry the onions along with the other stuff. Just add them raw at step 2 along with the tempering.