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Main Course

Kerala Ginger Pachady

Thinly sliced cooked ginger pieces mixed in curd and ground coconut.

Ingredientsfor 2 servings

1/4 cup Ginger pieces thinly cut
1/2 cup Shallots (Kunjulli)
1 tbsp Green chillies thinly — chopped
1/4 tsp Fenugreek (Uluva)
Curry leaves, a few
1/4 tsp Mustard
2 nos Dry red chillies cut in half
1 cup Curd beaten
Oil, to taste
Salt, to taste
1/4 cup Coconut — grated
1 nos Shallots (Kunjulli)
1/4 tsp Mustard seeds — crushed
1 Clove Garlic
Cumin seeds A pinch (Jeerakam)

Preparation

Step 1
To prepare kerala ginger pachady, first Heat the oil in a pan and fry ginger pieces, shallots and green chillies.
Step 2
Add 1/4 cup water, required salt and boil them till dry.
Step 3
Allow the ginger mix to cool.
Step 4
Pour the beaten curd, crushed mustard seeds and Stir everything together thoroughly. Set aside.
Step 5
Grind the grated coconut with shallots, crushed mustard, garlic and cumin seeds to a fine paste.
Step 6
Get another pan and heat some oil. Fry crushed mustard, fenugreek, broken red chillies and curry leaves in the oil.
Step 7
Add the ground coconut mixture into the pan and give it a good stir. Add some water and when it boils, pour the mixture into the curds.
Step 8
Kerala ginger pachady, a Onam special recipe, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kerala Ginger Pachady

Thinly sliced cooked ginger pieces mixed in curd and ground coconut.

Ingredientsfor 2 servings

1/4 cup Ginger pieces thinly cut
1/2 cup Shallots (Kunjulli)
1 tbsp Green chillies thinly — chopped
1/4 tsp Fenugreek (Uluva)
Curry leaves, a few
1/4 tsp Mustard
2 nos Dry red chillies cut in half
1 cup Curd beaten
Oil, to taste
Salt, to taste
1/4 cup Coconut — grated
1 nos Shallots (Kunjulli)
1/4 tsp Mustard seeds — crushed
1 Clove Garlic
Cumin seeds A pinch (Jeerakam)

Preparation

Step 1
To prepare kerala ginger pachady, first Heat the oil in a pan and fry ginger pieces, shallots and green chillies.
Step 2
Add 1/4 cup water, required salt and boil them till dry.
Step 3
Allow the ginger mix to cool.
Step 4
Pour the beaten curd, crushed mustard seeds and Stir everything together thoroughly. Set aside.
Step 5
Grind the grated coconut with shallots, crushed mustard, garlic and cumin seeds to a fine paste.
Step 6
Get another pan and heat some oil. Fry crushed mustard, fenugreek, broken red chillies and curry leaves in the oil.
Step 7
Add the ground coconut mixture into the pan and give it a good stir. Add some water and when it boils, pour the mixture into the curds.
Step 8
Kerala ginger pachady, a Onam special recipe, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.