Inji patchadi is a one of the must side sish in almost all the wedding menu platter in our place. As we live in Kerala border, most of food resembles Kerala style. This dish will be made on most of our festival days and this is very good for digestion. It can be stored and used later too. So now let' see how to make it.
Ingredients:
Red chilly - 2 Gingelly oil - 6 tsp Sliced ginger - 1 cup (100 gm) Grated coconut - 2 tbsp Coriander powder - 1/2 tsp Mustard - 1/4 tsp Curry leaves - few Tamarind - 1 lemon size ball Salt - as required Jaggery powder - 1 tspRecipe :
1. In a pan , add 1 tsp of oil and fry red chilly .
2. Then add thinly sliced ginger and fry nicely in medium flame until it changes colour. Do not burn it.
3. Once it is nice, crisp and brown , add grated coconut and saute until it changes colour to golden brown .
4. Finally add coriander powder and saute until the raw smell leaves.
5. Cool down and grind it to a fine paste .
6. In a pan , add oil, mustard and wait until it crackles.
7. Add red chilly (optional) , curry leaves and ground paste to it.
8. Soak the tamarind in hot water and extract the tamarind pulp out of it. Add this to the above ground paste .
9. Add required salt.
10. Simmer and let it cook until the oil separates .
11. Finally a tsp of jaggery powder to balance the taste of spicy and sourness.
12. Ginger patchadi is ready to serve !
Notes :
If you don’t want your patchadi to be spicy , you could skip the red chilly during tadka .
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