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| Inji pachadi |
 |
| Ginger legiyam |
Ingredients:
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Ginger/Inji
|
100 grams
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|
Jaggery
|
¼ cup(or more)
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|
Oil
|
For frying
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Tamarind
|
As required
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|
Red chilli
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2
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Salt
|
As required
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Mustard seed
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¼ tea spoon
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Asafoetida
|
A pinch
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Fenugreek-cumin powder
|
2 pinch
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|
Water
|
¼ cup
|
 |
| Ginger lehyam |
How to make Inji
pachadi:
- Grate the ginger and spread it in a plate, allow it to dry completely under fan or keep it in sun. Fry it in oil till brown.
- Allow to cool and add tamarind, salt, red chilli, asafoetida, fenugreek - cumin powder and grind it into paste.
- Temper the mustard seed and curry leaves in oil and add the grinded paste, ¼ cup of water and powdered jaggery.
- Boil it till it become somewhat thick.
Tips:
Fenugreek-cumin powder
- Roast the fenugreek and cumin till the aroma rises. Powder it and store them.
for more dishes visit indian recipes
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