Inji Pachadi | Ginger Pachadi | Accompaniment

Inji Pachadi, a delicious accompaniment made from ginger and tamarind. It's one of the signature dish from my home town, Tirunelveli and it's usually served with Sothi Kulambu(another signature dish of Tirunelveli) and that combination is simply scrumptious. Sothi Kulambu is a coconut milk based curry and it's very mild in spice, not only this inji pachadi makes a great pair for Sothi kulambu, it also helps to aid digestion. As Sothi kulambu has lot of coconut in it, it may cause difficulty in digestion, so we never make sothi kulambu without inji pachadi in our home, it's kind of tradition !!! Now let's check out how to make this delicious inji pachadi.

Inji Pachadi| Ginger Pachadi

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 4 
Recipe Category: Curry | Recipe Cuisine: Indian

Inji Pachadi, Ginger Pachadi, Pachadi,Ginger Chutney,Accompaniment for Sothi,Sothi Side dish Inji Pachadi, a delicious accompaniment made from ginger and tamarind. It's one of the signature dish from Tirunelveli and it's usually served with Sothi Kulambu.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Ginger - 1/2 cup(finely sliced)

Tamarind - a small lemon size

Red Chili powder - 1 tsp

Turmeric - 1/8 tsp

Coriander powder - 2 tsp

Jaggery - 1 tbsp

Sesame oil - 2 tbsp

Mustard - 1/2 tsp

Salt - to taste

Curry leaves - few

Procedure

Soak the tamarind in 1/2 of water for 30 mins or until it's soft. Slice the ginger thinly, heat 1 tsp of  oil in a pan.

Add the ginger and roast it in oil until it's crisp around the edges and it's starts to changes its color. Remove from the heat and let it cool completely.

Put it in a mixie jar and ground into coarse mixture. Next heat the pan with remaining oil and add mustard and curry leaves, let the mustard splutters.

Extract the tamarind juice and add into it, then add turmeric,red chili,coriander powder, salt and grounded ginger.

Let it bring into boil and cover the pan with lid and cook for 8-10 mins in medium flame. Finally add the jaggery.

Let it cook till the oil separates and it's thick. Switch off the flame.

Tasty & finger licking Inji pachadi is ready. Serve it with rice and any mild curry. We love to have it with sothi kulambu

Notes:

• While roasting the ginger, it tends to sticks to the pan, to avoid that you can use non stick pan.
• Once the ginger is well roasted, it doesn't stick to the pan.
• It has mild spice, adjust more or less as per your liking.
• Sesame oil gives great flavor to this pachadi
• Jaggery helps to balance the heat and tartness. 
• It stays well for weeks in refrigerator.