Injithair/Ginger Curd
A traditional Kerala side dish made with ginger, green chillies, and thick curd, seasoned with mustard seeds, dry red chillies, and curry leaves.
Ingredients
- 1 inch Ginger (1 inch thick ginger)
- 3 units Green chillies (Small size)
- 0.5 teaspoon Salt
- 1 cup Curd (Curd should be very thick)
- 0.5 teaspoon Mustard seeds
- 1 unit Dry red chillies (Small size)
- 1 sprig Curry leaves
- 1 tablespoon Oil (For tempering)
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Instructions
- 1Using a mixer grinder, crush the ginger, green chillies, and salt together until a coarse mixture is formed.
- 2Add the crushed mixture to the thick curd and gently beat with a spoon until well combined. The mixture should have a chutney-like consistency.
- 3In a small kadai, heat the oil and add mustard seeds. Once they begin to splutter, add the dry red chilli and curry leaves. Fry briefly until aromatic.
- 4Pour the prepared tempering over the curd mixture. Mix gently to incorporate the flavors. Serve as a side dish.
