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.
One portion of sago - javvarisi - is cooked like a gruel and is left to cool overnight. The next day four portions of rice flour is cooked in eight parts of water. Previously cooked sago, green chilly paste,asafoetida, salt and lime juice are blended smoothly into the dough. The dough is cooled and pressed through the vadagam press called 'nazhi' into small circles on a clean cloth spread out under the sun. Once the vadams are dry they are stored in air tight containers. These vadams are deep fried and savoured like chips.
My mother's easy to prepare vadam thair pachadi is considered a delicacy among family members and we love to prepare it on special occasions.
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 miutes 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.