Saturday, October 11, 2008
Last saturday I prepared this Ginger chutney as side dish for 'sodhi' (a coconut milk stew) and rice.I will post the recipe for 'sodhi' soon.
Ginger - 50 gms (peeled and cut ..a handful)
Tamarind - a small strawberry size
Coriander seeds - 1/2 tsp
Red chilly - 4
Grated Coconut - 2 tbsp
cooking oil - 2 tbsp
salt - 1/2 tsp (to taste)
jaggery - 1 tsp (crushed)
Heat 1 tsp of oil in a paan and saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately , salt and jaggery.
Heat the remaining oil temper mustard seeds and add the mixture.
saute the mixture till it becomes thick.
It is otherwise called Ginger pachadi / ginger thokku / ginger chutney. This is good for digestion. It can be served with sodhi with rice , chapathi , idly, dosa etc.
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