Inji ( Ginger ) Pachadi I

               Inji Pachadi is a combination for Sodhi. They are never separable and always go in a pair as Ginger is said to help in the digestion of the coconut, the main ingredient of the Sodhi.This version of the Inji Pachadi, I came to know from my paternal aunt, who was a great culinary expert.There was a beauty in whatever she did.Even the way she sliced the vegetables into fine pieces, especially the onion and cabbage into fine, even shreds was admired by one and all.This recipe is dedicated to my  great aunt, the late, Smt. Velammal.

          This is a less spicy version and recommended for children, as they always relish the Sodhi.



Inji Pachadi I




Ingredients :

Ginger   100 gms.
Kadalai Paruppu ( Channa Dhal )    2 tbsp.
Grated coconut    3 tbsp.
Tamarind      1 amla size
Powdered Jaggery ( Vellam )    1 to 2 tbsp.
Salt, Oil, Mutard, Split Urad Dhal, Curry Leaves.

Method :

1. Clean the Ginger, peel off and slice into fine pieces. Soak the Tamarind in
   warm water  and take one cup of extract.

2. Heai 1 tsp. of oil in a Tawa and roast the Kadalai Paruppu till they turn
    colour.Tranfer to a plate.

3. Heat the same Tawa, add the sliced Ginger and saute the Ginger in  tsp. of oil
    on a low fire for 3 to 4 mins. till an aroma comes out. Add the coconut and
    stir for 1 min. Cool.

4. In a dry mixer, coarsely powder the roasted Kadalai Paruppu, then add the
    ginger and coconut. Grind coarsely with some water.

5. Boil the ground ingredients with 1/2 tsp. of salt ,Jaggery and the Tamarind
    water on a low fire for 5 mins.Water can be added to get semi solid
    consistency of Pachadi.

 6.  Season with Musatard, Urad Dhal and Curry Leaves, The tasty and healthy
     side dish for Sodhi is ready.