Ginger Pachadi

Notes:

Serves - 4

Ingredients: 

1. Ginger - 100 g
2. Red Chilli -5
3. Asafoetida (perungayam) - 25 g
4. Tamarind - 1 tsp
5. Gingely Oil - 150 g
6. Mustard Seeds - 1 tsp
7. Fenugreek (vendhayam) - 1/4 tsp
8. Curry Leaf - 5

Directions:

Dice ginger in to small thin slices.

Heat oil in a pan.
Fry red chilli (3) and asafoetida in oil.
Take them out of oil and keep it aside. 

Now add ginger to the oil and fry it until the water content from the ginger goes away.
Fry until it turns brown in color and take it out.

Now mix the fried ginger, red chilli and asafoetida together and grind them in to fine dry powder.

Heat oil in a pan and season with mustard seeds, red chilli (2) and curry leaf. 

Add tamarind, salt, and the prepared dry powder to the pan.

(Add Water if needed).

Let the contents of the pan boil until the oil floats on top.

Take off heat and let it cool.

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