GINGER PACHADI

INGREDIENTS:


Ginger ( cut into small pieces)  50 gm

Red or Green chili                     3 nos

Coconut scrapings                     1 1/2 Table spoon

Tamarind                                    1 small lemon sized ball

Salt                                             To Taste

Jaggery                                       1 Tea spoon

Oil                                              1 Table spoon -approx

Mustard                                      1/2 Tea spoon

Urad dhal                                    1 Tea spoon

Curry Leaves                              6 nos

Asafoetida                                   1/4 Tea spoon


PROCEDURE:



Heat half of oil and season with mustard and urad dhal with asafoetida and curry leaves and Keep aside. In the same pan roast the chili,coconut scraping and ginger and remove. Grind with tamarind ,jaggery and salt coarsely.Wash the mixer with 1/2 cup of water and add to the chutney and allow it to boil for 5 minutes. Remove and add the seasonings. Serve with Idli,Dosa or yogurt rice.