Garlic Raita – Lasun Raita – Poondu Thayir Pachadi
Garlic Raita – Lehsun Raita / Poondu Thayir Pachadi is an easy accompaniment prepared for hot and spicy dishes like Briyani/Fried Rice/Flavored Parathas/Bisibelabath/Pulao using beaten curd (Yogurt) and fried garlic.
Indian food is famous for its spicy taste and most of those spicy dishes are known to cause heat to body and stomach. In order to reduce its heating effect, whenever we prepare spicy dishes, we prepare mild & cooling dishes as their accompaniments. One such great accompaniment is Raita – Beaten yogurt flavored with onions or coconut or any special ingredient. In tamil, Raitha is called as ‘Thayir Pachadi‘. And, a flavored variety of Raitha is this Garlic Raitha – Poondu Thayir Pachadi which is the best accompaniment you could find for spicy hot Briyani/Fried Rice varieties or flavored spicy Paranthas like Pudina Paratha (Mint Flavored Parattas), Onion Parattas, Aloo Parantahs etc.
Garlic is so good for health and its health benefits would shoot up when it is mixed with curd. So, include garlic raita in your menu without fail whenever you prepare spicy dishes. And, it is very easy to prepare too. You wont need step by step photos for this recipe, but blame it on my habit that I always post my recipes with picures 😉 Over to creamy Garlic Raitha – Poondu Thayir Pachadi Recipe from Home-Making-Delight with step by step photos..
Garlic Raita Recipe || Poondu Thayir Pachadi || Lasun Raita || Lehsun Raita || Bellulli Raita || Veluthulli Raita || Vellulli Raita || Ullipayilu Raita
Serves – 1/2 persons
preparation time – 3 minutes
cooking time – 3 minutes
1) Garlic – 12 -15 pieces (If big garlic is used, 8 would be sufficient)
2) Curd – half cup
3) Salt – as needed
4) Red chilly powder – 1/2 tsp (Adjust per your taste) – Optional
5) Oil – half cup (For frying garlic)
- Beat the curd well without any lumps.
- Peel the skin off the garlic and chop them into very small pieces.
- Heat the oil in a pan and fry the chopped garlic well until they turn golden brown. Take care not to burn the garlic.
- Add salt and this fried garlic to the beaten curd and mix well.
- Add red chilly powder, if you want your Raita to be spicy. It is totally optional. Serve your tasty Garlic Raita – Poondu Thayir Pachadi with your fried rice / Paranthas / Biriyani. 🙂
- I prepared this garlic Raita for my Pudina Parattas, so I added Red chilly powder to spice it up more. If you are preparing for Fried rice / Briyani, you don’t have to add red chilly powder.
- Fry the garlic pieces carefully. Remove the fried garlic from the oil immediately to avoid it from burning. As the garlic pieces are getting fried, they tend to stick to one another and to the spatula. Please take care of it.
- Use very thick curd for making this garlic raita. Or, it would affect the consistency. Note: The biggest mistake we make while preparing Raitha is we just use any curd available without beating it well. Raithas are supposed to be thick and creamy which depends on the curd’s consistency. Beat the thick curd well to get smooth and creamy Raita.
- The oil that you use for frying garlic would retain the garlic smell. So, use it accordingly.
- Keep your garlic pods in Microwave for 20 seconds or dry roast it in a pan for a few seconds to peel off the skin easily. The skin would come off by itself, if you just pull off. Do check out all our easy kitchen tips.
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