Ginger Pachadi

Ingredients 

Fresh ginger

Tamarind

Jaggery

Red chilli powder

Turmeric powder

Salt

Fenugreek powder or roasted fenugreek seeds

Oil

For The Tempering

Mustard seeds

Garlic

Curry leaves

Dried red chillies

Urad dal

Chana dal 

 

Preparations

Begin by washing the ginger thoroughly and chopping it into small pieces. Heat a little oil in a pan and sauté the ginger for three to four minutes, or until it develops a light golden colour. Transfer it to a plate and allow it to cool completely.

Add the cooled ginger to a mixer jar and grind it into a smooth paste without adding water.

Clean and soak the tamarind, then extract its pulp. Strain it carefully to remove any seeds, fibers or grit. Add the tamarind pulp, chilli powder, turmeric and salt to the ginger paste. Blend or mix until well combined.

Next, add jaggery and a small amount of fenugreek powder. Blend again until the chutney reaches a smooth consistency. Taste and adjust the salt, heat, sweetness or sourness as required.

Add A Flavourful Tempering

Heat oil in the same pan used for the ginger. Add mustard seeds, garlic, curry leaves and dried red chillies. Urad dal and chana dal can also be added for extra texture.

It goes well with  Idli, Dosa, Adai, even with hot rice with dal / "kuttu".

 

 

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