Ingredients:
Ginger - 200 g
Sesame Oil 3 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Tamarind - 3 inch
Jaggery - 1 tsp
Turmeric Powder - ½ tsp
Salt to taste
For Seasoning:
Sesame oil - 1 tsp
Mustard seed -½ tsp
Channa Dal -1 tsp
Fenugreek - ½ tsp
Red chilly - 2 nos
Curry leaves - few
Method:
Clean and grind the ginger.
Heat oil in a pan. Splutter the mustard seeds and add dal, fenugreek, red chilly and curry leaves .
Then add ginger paste and Stir well in low flame upto the raw smell disappear.
Then add tamarind juice, coriander powder, chilly powder, turmeric powder and salt.
Stir well in low flame until the oil separate.
Add jaggery and boil the solution again until it becomes thick
Ginger pachadi is ready to serve.
Serve with sambar rice and curd rice.
