Ginger Pacchadi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 inch piece - Ginger, cut into small pieces
  • Mustard seeds -1tsp
  • Oil -3tsp
  • Small piece of Jaggery (optional)
  • Small lemon sized tamarind (little thick juice extracted)
  • Roasted and ground to a dry powder:
  • 1 tsp- Dhania
  • 1 tsp- Raw rice
  • 4 to 5- Red chillies
  • 1 tsp- Till
  • 1/2 tsp- Methi seeds

How to Make Ginger Pacchadi

  • Put oil in a kadai. Add mustard seeds. When it starts spluttering add cut ginger pieces and fry for a while.
  • Add extracted tamarind juice and allow it to boil for 5 minutes in a low flame.
  • Add the powder and jaggery.
  • Boil the gravy till you get the required consistency. (it should not be too thick or too watery).
  • SServe with hot Rice & Ghee. It is also a good sidedish for milagutal.