Inji Pachadi / Ginger Pachadi

Name: Inji Pachadi / Ginger Pachadi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 gm Ginger; 1 Tamarind (pulp taken from a small lemon size tamarind); 2 tablespoon Coriander seeds; 4 or 5 Red Chillies; 5 tablespoon Gingelly oil; 1 Jagerry (small pebble size); 2 tablespoon Coconut (Grated ); 1 tsp Mustard seeds (for seasoning)

Subhashni Venkatesh

Inji Pachadi / Ginger Pachadi - Plattershare - Recipes, food stories and food lovers

Indian

About Inji Pachadi / Ginger Pachadi

A very tasty, tangy and spicy side dish native to Tirunelveli district that serves as the best combination for sodhi kuzhambu, poricha kuzhambu and curd rice.

Since it is made of ginger, very good for digestion also. Usually in our place in almost all the feasts this is served to reduce the feeling of heaviness and increase the digestion. It can be stored for a week in refrigerator and used..

4.34 from 3 votes

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Recipe Time & More

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Served AsBeverages Lunch

Recipe TasteTangy

Calories - 172 kcal

Servings - 6

Ingredients

▢ 200 gm Ginger
▢ 1 Tamarind pulp taken from a small lemon size tamarind
▢ 2 tablespoon Coriander seeds
▢ 4 or 5 Red Chillies
▢ 5 tablespoon Gingelly oil
▢ 1 Jagerry small pebble size
▢ 2 tablespoon Coconut Grated
▢ 1 tsp Mustard seeds for seasoning

Instructions

▢
Wash the ginger well and peel of the skin. Slice them into thin pieces.
▢
Heat a kadai with 2 tea spoons spoon of oil and fry the coriander seeds and red chillies to brown and keep aside.
▢
Add 3 tb spoons of oil to the kadai & fry the ginger pieces till they become well fried to golden brown. Keep them aside.
▢
In the same pan fry the grated coconut to golden colour and keep aside.
▢
Now powder all the fried items individaully and keep ready in 3 different cups.
▢
Heat the wok with remaining oil and saute it with mustard seeds and a red chilli. Once they splutter add the turmeric powder and pour the tamarind pulp to it. Add required salt and jagerry.
▢
When the raw smell goes add the ground ginger to it and allow to boil for 3 to 5 minutes. Then add the corainder and chilli powder and the ground coconut and mix well. When the gravy thickens switch off the stove.

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4.34 from 3 votes

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Subhashni Venkatesh

3 Comments

Aniket Tomar

November 29, 2023 / 7:52 pm Log in to Reply

Looks so delectable! Thanks for posting.
Sreeju Premarajan

November 11, 2017 / 7:43 am Log in to Reply

This looks so good! Appreciate the share.
Ankush Dhiman

June 14, 2016 / 7:35 pm Log in to Reply

This is delightful! Thanks for the recipe.