Inji ( Ginger ) Pachadi II

                     This version of the Inji Pachadi. a combination for Sodhi was passed on to me by my cosister and sister in law. This is preferred by the people who like a slightly spicy combination for the Sodhi, full of coconut milk. This can be preserved for a day or two.

                 By adding more oil, this also can be refrigerated and used as a pickle to be taken with rice and tiffin items.
  
                It can also be taken as a Lehiam by adding  1 tbsp. of honey as Ginger is good for digestion.

Inji Pachadi

Ingredients :

Ginger   100 gms.
Red Chillies  2 to 3
Tamarind    1 Amla size
Powdered Jaggery    1 or 2 tbsp.
Salt

Method :

1. Clean, peel and finely slice the Ginger.Soak the Tamarind in warm water and take 1
    cup of Tamarind water.

2. Heat 1 tsp. oil, roast the red chillies and keep aside.Instead of this, Chilly Powder can
    also be used.

3. In the same Kadai, add 1 more tsp. of oil and saute the ginger till they turn red, giving
    an aroma. Let them cool.

4. In a mixer, powder the red chillies and then grind the Ginger coarsely.If the Tamarind  
    is free from seeds and impurities, it can also be ground with the Ginger.

5. Boil the ground paste, 1/2 tsp. of salt, tamarind water and the Jaggery in a thick
    bottomed vessel for 3 to 4 mins. on medium flame with stirrings in between.
    When it reaches the semi solid consistency of Pachadi, switch off. To be used as a
    Lehiam,1 tbsp. of Honey has to added and boiled till a thick consistency is reached.

6. Seasoning with Mustard and Curry leaves is optional. The tasty Pachadi is ready.