Inji Pachadi | Ginger Raita

Ingi | Adrak | Ginger is a known digestive. This when combined with the goodness of Curd acts as a great digestive and hence this Inji Pachadi is usually served along with any Sadya | Feast Meals! Amma usually makes this during Onam | Vishu and whenever I request her to make this which is quite often!

I love this Raita as it tastes simply divine! We call this Pachadi as to prepare this fresh coconut is also used! This is very easy to make too!

INGREDIENTS

1 tsp Inji | Adrak | Ginger, finely chopped

2 tblsp Fresh Coconut, grated

1 Green Chilli

4 tbslp Thick Curd

To taste Salt

For Tempering

1/2 tsp Oil

1/2 tsp Rai | Mustard Seeds

4 Kadhi Patta | Curry Leaves

1 Sukhi Lal Mirch | Dried Red Chilli, broken into 2

METHOD

• Grind Inji, green chilli and coconut to a fine paste. Add required water to enable the grinding.
• Transfer to a bowl and add thick curd, salt and combine well.
• In a small pan, prepare the tempering by heating oil.
• Add rai, curry leaves and dried red chilli. When rai crackles, pour the tempering on top of the Inji Pachadi and mix well.
• Serve along with a complete meal.

We relished this delicious Inji Pachadi along with Vishu Sadya!

We have used:

1. Tata Salt Lite

2. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.