Chia Thayir Pudding
I’ve always had chia seeds pudding with fruits and nuts on top. Although this is a great breakfast, I’m not a big fan of having something sweet first thing in the morning. I stumbled upon a savory take on the classic chia pudding and was inspired to try it out. The recipe below is an adapted version of the recipe from Jeyashri’s Kitchen. This chia pudding tasted exactly how my mom makes thayir sadam but it was great for a light and satisfying breakfast. I hope you will try it out!
Desika Products: Peanut Oil, Chana Dal, Hing Powder, Kala Chana
RECIPE FOR CHIA THAYIR PUDDING
For 3 Servings
Ingredients:
Chia Seeds - 6 tblsp
Curd/Thayir - 1 cup
Water - 1 cup
Cucumber - 1/2
Onion - 1
Green Chilis - 2
Ginger - 1/4 cup
Raw Mango - half a mango
Black Chana - 1/2 cup cooked
Mustard Seeds - 1/2 tsp
Chana dal - 1/2 tsp
Curry Leaves - few
Hing Powder - 1/8 tsp
Peanut Oil - 1 tbsp
Salt as needed
Chopped Cilantro - optional
Instructions:
In a large bowl, whisk the curd and water together so that there are no clumps.
Add the chia seeds and salt and mix everything together well. Allow this to sit for at least 2 hours or overnight.
Finely chop the cucumber, onion, green chilies, mango, and ginger.
In a kadai, heat up the oil and add the mustard seeds. Once they sputter, add the chana dal and roast until it turns golden brown.
Add the chopped green chilies and sauté until they are half roasted.
Add the chopped ginger and continue to sauté until the ginger is nicely roasted.
Add the finely chopped cucumbers, mango, and onions and sauté for about a minute.
After all the veggies are half-cooked, throw in the chana and sauté.
Add the hing powder and curry leaves and switch off the flame.
Add the seasoning to the previously prepared pudding and mix well. Top with chopped cilantro.
Enjoy this yummy chia thayir pudding as is or with your favorite pickle!
Tips & Tricks
You can also add fresh pomegranate or sliced grapes for a fresh crunch