Inchi pachadi

Our body is most of the time in love with ginger because :-

The intake of ginger helps stimulatethe secretion of mucus, quieting your cough and soothing any scratchiness in your throat.

Ginger has been proven to treatfeelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy.

Due to its promotion of mucus secretion, ginger protects against the development of ulcers, unwanted holes in the lining of your stomach.

Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.

Ginger can help knock out a fever.

It is used in curries as well as special foods for pregnant and feeding mothers. It is the main
ingredient in a candy called Inji-murappa.

One particularly tasty application is to combine ginger with garlic in any type of stir fry. Coupled in this way with garlic it is guaranteed to delight your taste buds and
quite possibly improve your health!

Ingredients-


Ginger-50 gms
Water-one cup
Coconut freshly grated -1cup or thick coconut milk-1/2cup
Curd-1/2cup
Green chilli-2 big
Shallots-2
Mustard seeds-1/4+1/4 tspn
Coconut oil-1tblspn
Curry leaves-4
Fenugreek seeds-6
Red whole chilli-1 or 2 for garnishing
Salt to taste


Directions:-

• Chop ginger very finely.
• Cook the ginger with water for 10 min till they ooze out the entire flavor to the water and becomes tender and cooked. Cook with the lid on so that it doesn't loose the aroma and gets cooked within the steam produced inside and this helps to retain its flavor. Check after 5 min if you have enough water remaining. If not add half a cup.
• Now grind the coconut with curd, shallots, green chillies, 1/4tspn mustard seeds.
• If you are using coconut milk also do the same. Take all into the blender & a give a blitz for 1min.
• Now pour this to the cooked ginger. 
• Add salt and give a stir.
• Let boil and take off from stove top. 
• Heat coconut oil in a wok.
• Splutter mustard seeds and curry leaves in coconut oil. Add fenugreek seeds and red chilly and switch off the stove.They would slightly turn dark. Let this stand for a min so that curry leaves and fenugreek seeds fuses with oil.
• Add on top of the curry in serving dish. 
• Can be taken with rice as a main curry or side dish.

Enjoy your food:)