GINGER AND TAMARIND PACHADI

Ingredients

Ginger - 250 gms (grated)

Green chillies - 2 (chopped)

Tamarind pulp - 5 Tbsps

Jaggery - to taste (grated)

Salt - to taste

Oil - as required

To Grind

Cumin powder - 1 Tsp

Turmeric powder - 1 / 2 Tsp

Chilli powder - 1 Tsp

Fenugreek powder - 1 / 4 Tsp

Asafoetida powder - 1 / 4 Tsp

To Temper

Mustard seeds - 1 Tsp

Dry red chillies - 2

Curry leaves- 1 sprig

Oil - 2 Tbsps

Method

1. Heat coconut / gingelly oil in a pan and fry the grated

    ginger in batches until brown and crisp.

2. To the same oil add the green chillies and fry.

3. Pulse or grind the fried ginger, and green chillies along with

    the spice powders in a mixer.

4. Heat oil in another pan and add mustard seeds,

    dry red chillies and curry leaves.

5. Now add the pulsed or ground ginder and fry for

    two minutes.

6. Add the tamarind pulp and mix well.

7. Add salt to taste and grated jaggery.

8. Let the mixture boil for 5 minutes in low flame.

9. Remove pan from stove and transfer contents to

    a serving bowl.

10. Serve with rice.