Pachadi is a South Indian traditional dish that’s often served as a side dish or as a pickle. Inji pachadi goes well with tiffin items such as adai, green gram dosa, etc, and also with some subtly flavored rice varieties. Basically best accompanies with food which is not tangier. This recipe is made out of freshly ground ginger. It is prepared by grinding ginger and then cooking it in a tamarind-based sauce. Follow the exact measurement to get the finger-licking taste from the pachadi.
This recipe is very simple and adapted from our beloved grandmother’s cookbook.
- 2 large pieces Ginger
- Small lemon sized tamarind soaked in 1/2 glass water
- 1/2 tsp mustard seed
- 1 tsp Gingelly oil
- Salt accordng to taste
- 2 tsp Jaggery
- Firstly, soak tamarind in water for close to 30 minutes or until it dissolves completely. Then extract water and keep it aside.
- Meanwhile, clean ginger and grind it into a paste.
- Heat oil in a kadai. Add mustard seed followed by ginger paste. Roast the ginger in the oil just for 30 seconds.
- With this add the tamarind extract, salt, and jaggery. Cook for close to 10 minutes or until the water is evaporated and the pachadi becomes dry.