Monday, March 1, 2010
Inji Pachadi / Ginger in yogurt
Most vegetarian feasts in Kerala serve ginger in a couple of savory form pachadi, ingi curry etc. My favorite is the pachadi. Every time my mother cooks up a feast at home, now I am not talking vegetarian but quite the contrary, she will inclue the pachadi. Only for your ears, she loves this just like I do but the medicinal properties are always the excuse for it showing up on the table every time. You will hear her ranting "it's good for your stomach." It took me a while to start liking this dish. However, now I can have just rice and couple of spoons of this and feel satiated. Truly. I feel quite good, like I had a delicious lip smacking 5 course meal.
My mom’s cooking is never healthy but leans all the way to the fatty, rich, tasty side. All said and done this one dish is quite good. Everytime I deep fry the ginger I wonder how much of the medicinal properties or goodness of the ginger is retained. However, experience has taught me that ginger is tough and quite the hero like I mentioned. It seems to be doing its work even after being deep fried it helps to calm your stomach. Did you say, huh! Well I told ya.. ginger is a hero! Have a nice day friends!
Ginger - 1/4 cup chopped
Green chillies - 6 nos chopped
Shallots (you could use onions also) - 1/4 cup chopped
Curry leaves - 1 sprig
Mustard gram - 1/4 tspn
Curd - 1/2 cup
1. Deep fry all the ingredients till semi crisp and color changes
2. Add to the curd with enough salt and spinkle musard over