Inji Pachadi
A spoonful-relish of fresh ginger ground with green chillies, tamarind and a touch of jaggery, finished with a coconut-oil tempering. Standard on a Tamil Brahmin sapadu — kindles the digestive fire and balances the heaviness of rice and ghee.
Ingredients
- green chillies — 6 g
- Tamarind (Block) — 12 g
- salt — 4 g
- Ginger — 80 g (peeled-chopped)
- Turmeric — 1 g
- Mustard Seeds (Black) — 2 g
- Asafoetida — 1 g
- Curry Leaves — 2 g
- Jaggery — 25 g
- Coconut Oil — 12 g
- Urad Dal — 3 g
Method
- Soak 12 g tamarind in 100 ml warm water for 8 minutes; squeeze pulp.
- Heat 6 g coconut oil; sauté chopped ginger and green chilli till the rawness goes (~3 min).
- Add tamarind extract, turmeric, salt and 25 g jaggery. Simmer 4 min till the pachadi thickens to a relish consistency.
- In remaining 6 g oil, splutter mustard seeds, urad dal, asafoetida and curry leaves. Pour over.
- Cool. Store in a clean jar — keeps 1 week refrigerated. Serve a spoonful on the rice plate.
Common questions
- How many calories in one plate of Inji Pachadi?
- 83 kcal per plate.
- How much cooking time?
- 18 min — 10 min prep, 8 min cooking.