Inji pachadi for Sodhi

Ginger pachadi/ Inji pachadi is  a best combination for Sodhi. Sodhi will not be spicy to consume, so it goes well with this pachidi. Ginger will increase digestion.

Ingredients:

Ginger -1/4 cup (chopped into fine pieces)
Ghee - 2 teaspoon
Oil -2 teaspoon
Jaggery - 3 tablespoon
Salt - to taste
Red chilli powder -3/4 teaspoon
Tamarind juice - 1/4 cup (thick)

For Seasoning:

Dry Red chilli - 2 nos
Mustard - 1 teaspoon
Urad dhal - 1 teaspoon
Curry leaves - few nos
Asafoetida/ hing -1/2 teaspoon

Method:

1. Wash and peel of ginger and chop into fine small pieces.
2. Heat ghee in a kadai and saute chopped ginger. Saute well until ginger turns golden brown colour. Allow it to cool off.
3. In a mixer add sauted ginger, jaggery, little water, chilli powder and blend it.
4. Heat oil in a kadai and add mustard seeds, once it splutter add urad dhal, curry leaves, asafoetida and red chilli. Saute it for a min.
5. Add grounded paste and thick tamarind paste. Cook well until raw smell vanish off. It will take 7-8 mins hardly.

Serve it with Sodhi Saapadu. It's a wonderful combination to have Sodhi saapdu with Inji Pachadi and potato curry.