Senai Thayir Pachidi is a very tasty side dish for Poricha Kuzhambu or Molagootal. Cooked Yam with coconut and curd gives a wonderful taste and flavor to this dish. Pachadi is commonly made in Kerala using a vegetable, coconut and curd. A different variation of Pachidi is "Arachukalaki" where the vegetables are ground well and mixed with curd. In this recipe the cooked Yam is ground well and mixed with curd.
If you like this Senai Thayir Pachadi, then you can also try other Pachadi recipes as well
- Inji Thayir - It is a yogurt spiced with Ginger & Green Chili. It's an essential part of Onam Sadya. With heavy Onam Sadya treat, Inji Thayir helps stimulating appetite and helps in easy digestion.
- Vendakkai Thayir Pachadi Recipe - It's a Coconut ground paste in Youghurt base with or without vegetables. Vendakkai Pachadi is one of the popular Pachadi variety where the shallow fried Vendakkai (Lady's finger) is added to the pachadi.
- Cucumber Raita Recipe - Cucumber Raita is a simple and easy dip / accompaniment to masala rice varieties and also to Roti (Indian flat bread). As this is no onion / no garlic recipe, this is also one of the common dish made during fasting season.
Recipe card to make Senai Thayir Pachadi
Senai Thayir Pachidi | Senaikizhangu Arachukalaki | Yam Raita
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 27kcal
Senai Thayir Pachadi is a great accompaniment to any Kuzhambu, especially with Poricha Kuzhambu. The cooked Senai (Yam) is ground well and mixed with curd along with spices. Easy to make and very tasty
Print Recipe
Ingredients
- 100 grams Yam (Senai)
- 3 teaspoon Grated Coconut
- 1 nos Green Chili
- ½ teaspoon Salt (adjust to your taste)
For Tempering
- 1 teaspoon Coconut Oil
- 1 teaspoon Mustard seeds
- few Curry leaves
Instructions
Preparation
- Remove the skin of Senai Kizhangu (Yam). Wash it thoroughly. Roughly chop them in to bigger pieces
- Pressure cook the chopped Senai over 3-4 whistles
Making of Senai Thayir Pachadi
- Once the pressure is released, open the pressure cooker and take the cooked Senai and allow it to come to room temperature. Add the cooked senai pieces along with grated coconut and green chilli to the mixer and grind it to a nice paste
- Take the curd in a bowl and add required salt and stir it well. To this add the ground paste and mix it nicely.
Tempering
- Heat oil in pan, and when the oil is hot, add mustard seeds and when the mustard starts to sputter, switch off the flame and add this to the pachidi.
- Now the delicious Senai Thayir Pachidi is ready to serve with Poricha Kuzhambu.
Nutritional Info
Nutrition Facts
Senai Thayir Pachidi | Senaikizhangu Arachukalaki | Yam Raita
Amount Per Serving (15 g)
Calories 27
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 8mg0%
Carbohydrates 5g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Remove the skin of Senai Kizhangu (Yam). Wash it thoroughly. Roughly chop them in to bigger pieces. Pressure cook the chopped Senai over 3-4 whistles
-
Once the pressure is released, open the pressure cooker and take the cooked Senai and allow it to come to room temperature. Add the cooked senai pieces along with grated coconut and green chilli to the mixer and grind it to a nice paste
- Take the curd in a bowl and add required salt and stir it well. To this add the ground paste and mix it well
- Heat oil in pan, and when the oil is hot, add mustard seeds and when the mustard starts to sputter, switch off the flame and add this to the pachidi.
- Now the delicious Senai Thayir Pachidi is ready to serve with Poricha Kuzhambu.
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| Senai Thayir Pachidi |
