Tuesday, March 27, 2012

Inji Pachadi/Chutney

Ginger - 1/4 cup(finely sliced)
Tamarind - 1/8 cup(loosely packed)
Red Chili powder - 1 1/2 tsp
Turmeric - 1/8 tsp
Coriander powder - 2 tsp
Jaggery - 1 tbsp
Gingelly(sesame) oil - 3-4 tbsp
Mustard - 1/2 tsp


Soak the tamarind for 1 hr with 1/4 cup of water and extract the tamarind juice.

Dry roast the finely sliced ginger in a pan until it becomes light brown color and allow it to cool completely.

Once it cools completely,grind it into coarse without adding water.

Heat oil in  a pan and add mustard ,once it popup add the tamarind juice and ginger.Then add turmeric,red chili,coriander powder & salt.

Keep in low flame and cook it until the oil separates. Finally add the jaggery and switch off the flame.It remains fresh for 1 week.

Serve this as the accompaniment for Sothi Kulambu,sambar satham & curd rice.


1 comment:

  1. "Soak the tamarind for 1 hr with 1/4 cup of water"

    You mean 60 mins....?