INGREDIENTS:Ginger - 2" piece
Coconut scraped - 1/4 cup
Green chilly - 1
Salt- as per taste
Curd - 1 or 2 cups
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing
Oil - 1 tsp.
METHOD:
Wash the ginger well. Peel out the skin. Chop it and grind it in a mixie alongwith chilly, coconut and salt. Transfer it to a bowl, add curd to it and mix well . If too thick, mix some more curd. Season with mustard seeds, urad dhal and hing. Spicy, ginger pachadi is ready.
Pachadi is ma all time fav curry. Never tried pachadi with ginger.
ReplyDeleteLooks great shanthi and I am sure tastes as good.
ReplyDeleteA different pachadi...looks very thick
ReplyDeleteI am saving this for winter Shanthi.Looks yummy.
ReplyDeleteI love the zing of ginger.Will try this pachchidi for sure...naalaikkae!!
ReplyDeleteI make a similar one with cucumber.. haven't tried it with ginger though, but I'm tempted to try it immediately :-)
ReplyDeleteYummy pachadi!
ReplyDeleteinji pachadi yella kuzhambu, vatral kuzhambu udan romba nanna irukum.My favourite is inji in all forms.
ReplyDeleteSimple and healthy one. :)
ReplyDeleteyummy pachadi..My mom makes it..but i have never tried it..
ReplyDeleteAfter all those diwali goodies,we all need this !!
ReplyDeleteThank you Shanthi -- I just made this for my TN husband and he loves loves it. Great blog thank you for the recipe. LOVE.
ReplyDeleteCHAITANYO'S HUSBAND: Thank you so much for sharing your recipe. I am a Tamil Christian and really enjoy sensitive vegetarian cooking without garlic and onions. I particularly love Tamil Brahmin cooking and this is the first time I have cooked it in my house. So thank you very very much!
ReplyDelete