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

Ingredients:

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

Method:

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

2 Comments

  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..
    Reva

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