Ginger pachadi and colacasia fry

When I prepared sodhi, I made this ginger pachadi and colacasia fry. Ginger paachadi is good for digestion. Since sodhi has coconut milk, which is heavier, this pachadi and fry goes well with that. Sodhi, pachadi and fry makes a good combo. Colacasia can be replaced with potatoes.

This pachadi can be taken with pongal too.

Ginger pachadi

Ingredients:

Ginger grated - 3 tbsp
Red chilly - 3
Grated coconut - 1 tbsp
Tamarind extract - 1 tbsp
Jaggery - 1 tsp
Salt - as per need

To temper:

Gingelly oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 4
Hing - a pinch

Method:

In a small pan add a tsp of oil and fry ginger and red chilly. Grind with coconut and salt. In the same pan, boil the tamarind water and add the ginger paste and jaggery and let it boil for 5 minutes are till it thickens. Heat oil in a pan add the ingredients given to temper and add in it.

Colacasia fry:

Ingredients:

Colacasia - 5
Gram flour - 4 tbsp
Rice flour or corn flour - 2 tbsp
Red chilly powder - 1 tsp
Salt - to taste
Oil - to deep fry

Method:

Pressure cook the colacasia for 2 whistles. After it cool downs remove the skin and refrigerate for an hour.

In a bowl mix both the flour, red chilly powder and salt. If the colacasia is wet just coat on the powder and deep fry it. If it is dry add little water and make it as a paste, dip the colacasia to coat on all sides. Deep fry it.

Variation:

For healthier version colacasia can be shallow fried.