This dish is supposedly served in all the Malayalee homes as part of festival Sadhyas. It is believed to be equivalent to 1008 dishes. Well, I didn't say that.. a Keralite told me this. Here is how you make it: - Chop ginger into fine pieces, enough to grind well in your mixer.Add a spoonful of grated coconut, one spoon of cumin seeds, one green chilly along with the ginger. - Grind all the contents into fine paste. Add little water if required to get the fine texture. - Mix the ginger paste with thick curd. - Add salt. The Ingi Thayir is ready to serve. This is usually suitable for any Kerala Sadhya item which is very bland. There are quite a number of nice less spicy dishes that they make. Ingi Thayir was a good combo with the Eriserri I made for Onam.
Showing posts from September, 2013