GINGER RAITHA
INGREDIENTS
Ginger - 25 gms ( approximately)
Green chilly - 1
Grated coconut - 2 teaspoons
Oil - little
Salt to taste
Curd - 1/2 cup
Oil, Mustard seeds, Urad dal and Curry leaves for seasoning
Coriander leaves for garnishing
METHOD
Peel the ginger and cut into small pieces
Heat a kadai with 1-2 tsp of oil in medium heat and add the ginger pieces and saute them for 5 minutes until it becomes soft. Remove and keep it aside to let it cool.
Add sauted ginger pieces, grated coconut, green chilly, salt in a mixie and grind it.
Mix the paste with curd and season it with mustard seeds, curry leaves and urad dal.
Garnish with coriander leaves and serve.
This is also good for indigestion and goes well with any thuvaiyal.
INGREDIENTS
Ginger - 25 gms ( approximately)
Green chilly - 1
Grated coconut - 2 teaspoons
Oil - little
Salt to taste
Curd - 1/2 cup
Oil, Mustard seeds, Urad dal and Curry leaves for seasoning
Coriander leaves for garnishing
METHOD
Peel the ginger and cut into small pieces
Heat a kadai with 1-2 tsp of oil in medium heat and add the ginger pieces and saute them for 5 minutes until it becomes soft. Remove and keep it aside to let it cool.
Add sauted ginger pieces, grated coconut, green chilly, salt in a mixie and grind it.
Mix the paste with curd and season it with mustard seeds, curry leaves and urad dal.
Garnish with coriander leaves and serve.
This is also good for indigestion and goes well with any thuvaiyal.
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