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

Comments

Post a Comment

Popular posts from this blog

Tupperware inspire series Recipes

-
https://www.blogger.com/blog/post/edit/5889599184389813099/1328894814197793158   Minced Meat Balls Minced meat of a lamb.            200gms Pearl onions.                              a handful  Green chillies.                            2no Garlic pods.                                5 no Curry leaves.                               one strand Fried gram.                                  3 teaspoon Garam masala.                             1/4 teaspoon Salt.                                              for taste Oil.                                               one tablespoon Water.                                           two cups Preparation  Step 1 Wash the minced meat. In a pan boil the water, The water should roll on. Switch off the stove, add the washed minced meat. Let it in for one minute. Now drain off the water in a strainer. Let the water drain off. Step 2 Grind onions,chilly,garlic pods,salt,fried gram,Garam masala, curry leaves, wit
Read more