Inji Thair literally translates to Ginger Curd or Ginger Yoghurt. This is a dish specially prepared during feasts. Since Ginger is a digestive and Yoghurt is a probiotic, it helps in digestion. An easy to prepare and simple dish which if leftover can be watered down to make Buttermilk. Green chilly is generally not added, but since I like to pour the Inji Thair over rice, I prefer to add a tiny green chilly to add zing to it!
- 250 ml thick Curd/Yoghurt
- 1 inch piece of ginger
- 1 small green chilly
Whisk the curd well. Mince the green chilly. Grate the ginger. Add salt to the minced chilly and ginger and crush it with your fingers. Tip it into the curd. Mix well. Serve chilled.