Thair pachadi is a cooling side dish relished along with a wholesome south Indian meal. The basic ingredient is of course 'thair' - curd - which is thick, fresh and not sour. When a vegetable, fruit, nut , herb or a savoury is added to the curd and garnished or seasoned with spices it transforms into a delicious thair pachadi.
Cucumber (vellarikai) thair pachadi effortlessly fits into any menu plan and is most commonly included in our every day cooking. With a little more thinking and a little more effort many other interesting thair pachadis can be prepared.
Vadams or Vadagams in Tamil also known as Sandige in Kannada are rice wafers or crispies prepared with rice flour during the summer months.
Vadams ( Ready made vadams are easily available in the stores) - 6
Fresh and thick curds - 1 cup
Oil - for frying
1. Heat oil in a kadai and drop two vadams at a time.
2. When the vadam puffs up ( usually two or even three times its size), remove with a perforated ladle and drain on a paper towel.
3. Ten minutes before serving arrange the vadams in a single layer in a shallow bowl and slightly crumble them with the back of a ladle.
4. Beat and pour the thick curd over the vadams and let them soak for ten minutes before you serve.
No salt or other spices are necessary as the vadams already contain them. Enjoy the flavoursome vadam thair pachadi with any meal.