Ginger, with its strong and spicy aroma, has its own place in Indian cuisine. It may be used fresh or dried, powdered or pickled or in the form of juice or oil. No, wonder ginger is the classic Indian household favourite. Ginger improves absorption and assimilation of essential nutrients and aids in digestion. It also helps break down the proteins in your food. Ginger protects the stomach against ulcers by promoting mucus secretion. Today, I made inji pachchadi and it tastes best with rice and any sambhar.
| INGREDIENTS | |
| Curd | 1 cup |
| Ginger | 1” piece |
| Green chilli | 1 |
| Cumin Seeds | 1/2 tsp |
| Fresh Coriander | 2 tbsp |
| Coconut (Scrapped) | 2 tbsp |
| Mustard Seeds | 1/2 tsp |
| Urad Dal | 1/2 tsp |
| Hing | A pinch |
| OIl | 1 tsp |
| Salt | To taste |
METHOD
- Beat the curd well. Add salt and keep side.
- Grind together ginger, green chilli, cumin seeds, fresh coriander and coconut to a fine paste.
- Mix the ground paste with curd.
- Heat oil in a small pan, crackle mustard seeds and hing and urad dal. Once the dal turns golden add this tempering to the curd.
- Serve cold or at room temperature.
No comments:
Post a Comment