Ginger green chilli pachadi recipe with full video and step by step pictures. This pachadi has a sweet, sour and spicy taste which makes a perfect accompaniment for curd rice, idli and dosa. It can be refrigerated for up to two weeks. This pachadi can be served immediately but it will taste better on the next day. These are the ingredients you need to prepare this pachadi Ginger and green chillies - start with fresh ginger. Do not replace it with store bought ground ginger paste. In this recipe I chopped the ginger and it gives a chunky texture in the pachadi. If you don't like the chunky texture, grate the ginger by hand using a small cheese grater and then add it to the pachadi. Dark green chillies are very spicy, so add according to your taste. Tamarind - use freshly extracted tamarind juice for best results. Soak the tamarind in hot water for 1 hour and then extract a thick juice. Jaggery - usually added in the final stage which will balance the taste and make a th...
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