INJI PACHADI

INGREDIENTS

Ginger                   50gms

Tamarind               Lemon size

Chilli powder.       One tsp

Jaggary                   One and half teaspoon

Salt                            To taste

Oil                                For frying

HOW TO

Peel ginger,and wash it. Slice it finely.

Heat a kadai.pour oil and fry the sliced ginger pieces .  Keep it aside.
Let it cool . grind it in a mixie without adding water .

Now heat the kadai with the remaining oil and add mustard seeds.let it crackle

Add chilly powder and pour the tamarind pulp .Now bring it to boil
Add salt,ground ginger, and jaggery. Slow down the flame and cook till oil oozes out. Check whether salt ,sweet and spice is in correct combination.

This gets along well with curd rice, paruppu sadam , sambar sadam.

This pachadi has a shelf life for one week at room temprature