INJI PACHADI/GINGER PACHADI/KANYAKUMARI KALYANA SAMAYAL PACHADI

INJI PACHADI/GINGER PACHADI

               Inji pachadi is one of the side dish in Kanyakumari wedding feast.It is easy to make and taste delicious.It is a good combination with curd rice. The main ingredients used to prepare this pachadi are  ginger,tamarind,shallots,coconut and green chilli.This is my mom's method of preparation,now let's check out how to make this injipachadi........ 

PREPARATION TIME : 10 MINS

COOKING TIME : 15 MINS

INGREDIENTS :

Mustard seeds - 1 tspn

Red chilli - 2

Curry leaves - 1 string

Tamarind -small amla size

Red chilli powder - 1 tblspn

Coriander powder - 1/2 tblspn

Oil - 1 tblspn

Jaggery 1 tblspn

Salt - to taste

FOR ROASTING:

Ginger - 25 grms/2 inch size

Shallots - 2

Coconut - 3 tblspn

Green chilli - 3 to 4

PICTORIAL :

Soak tamarind 

Take all the roasting ingredients,chopped as given in the picture

Heat a kadai and add a tblspn of oil

Add chopped ginger 

saute it for few min until its colour changes slightly,and also it  shrinks

 Add 3 tblspn of grated coconut

Add finely chopped green chillies

Add chopped 2 shallots

fry until it is brown,be careful while roasting don't  burnt it

After cools down transfer it into a mixer jar

Grind it for one time in pulse mode and then add 1/2 cup of water 

Grind it like smooth paste

Heat a kadai and add a tblspn of oil

Add 1/2 tbspn of mustard seeds

Add 2 red chilli and curry leaves

Squeeze the tamarind,take tamarind water and keep aside 

Add  tamarind  water

Add the grinded paste

Mix well and add salt to taste

Add a tblspn of red chilli powder

Add 1/2 tblspn of coriander powder

Mix well and add some jaggery

Wait to boil 

After few mins it gets thicken and changes its colour ,that shows it is ready

Transfer into a bowl and we can keep this for 3 days

METHOD:

1. Soak the tamarind and keep aside
2. Take all the roasting ingredients and chopped finely.
3. Heat a kadai,add 1 tblspn coconut oil,then add chopped ginger,fry until it shrings,then add 3 tblspn grated coconut,3 green chillies,and 2 shallots,fry until it brown.
4. After it cools down transfer it to a blender,add little water and make it as a smooth paste and keep aside.
5. Heat a kadai,add 1 tblspn oil,then add mustard after it splutters add 2 red chilli and curry leaves.
6. Now add tamarind water,grinded coconut mixture,salt,1 tblspn chilli powder,1/2 tblspn coriander powder and 1 tblspn jaggery.
7. Wait to boil,after few min it gets thicken and changes it's colour indicates injipachadi is ready.We can keep this for 3 days.