Inji Pachadi / Ginger Pachadi

This is a very  simple dish served as an accompaniment to sodhi. It also tastes good with curd rice. It is very good for digestion.

Reposting this recipe for DNSW-I event hosted by Akila of Akila’s Kitchen.

Inji Pachadi / Ginger Pachadi


50 gms ginger-peeled and cut into small pieces

1/2 cup shredded coconut

1-2 red chillies

1/4 tsp turmeric powder

A large lemon sized ball of jaggery

Salt to taste

2+2 tsp oil

For tempering:

1 tsp oil

½ tsp mustard

½  tsp urad dhal

1-2 sprigs curry leaves


  1. Heat the pan. Add 2 tsp oil and fry the red chillies. In the same oil fry the chopped ginger till golden brown.
  2.  Add 2 more tsp of oil and fry the shredded coconut till golden brown.
  3.  Allow this to cool and grind in mixer along with salt to a fine paste.
  4. Transfer this paste along with turmeric powder to a pan and allow it to simmer. Add the jaggery and simmer till raw smell is gone.
  5.  Temper with mustard, urad dhal and curry leaves. Serve with rice and sodhi.

May 2, 2011. Tags: , , . Nellai Samaiyal, Pachadi, Saiva pillai samaiyal, Sidedish.


  1. Tirunelveli Sodhi / Maapillai Sodhi « Chef Hema replied:

    […] and vegetables served as a classic combo of – rice, sodhi, potato roast ( urulaikilangu varuval), inji pachadi/inji thuvaiyal along with papads and rice vadaams. The ginger pachadi is supposed to help in […]

  2. Reva replied:

    The perfect combo for sothi… Looks awesome and yummy..

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