Ginger Pachadi

Ingredients:
1. Ginger - normal size sliced
2. Dry Red chilly - 3
3. Solid Asafotedia - small piece
4. Sambar Powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Tamarind paste - According to the taste
7. Gingely oil - 5 to 6 tsp
8. Salt - to taste.

Method:
Pour oil in a pan. Then fry red chillies and solid asafotedia, until brown colour and keep it aside. Fry sliced ginger (shallow fry with more oil) until blackish brown in sim. Keep it aside and let it cool. Powder all the fried items. Then add tamarind paste to that powder, add sambar powder, turmeric powder and salt. Take another bowl, fry mustand and curry leaves. When it starts to splutter add the mixture to it...allow them to boil. Atlast add small piece of jaggery to it for extra taste. Garnish it with corainder leaves.

This side dish will go with rice, especially curd rice..