Ingredients:
1 1/2´´ to 2´´ ginger root, remove skin, slice (reduce if you can’t take spice)
1 tbsp split black gram dal (minapa pappu)
1 1/2 tbsps bengal gram (senaga pappu)
1 green chilli
2 dry red chillis (adjust to suit your spice level)
2 garlic cloves (optional)
small lemon sized tamarind
2-3 tbsps grated jaggery
1/4 cup water (adjust)
salt to taste
2-3 tsps oil
For tempering/poppu/tadka:
1/2 tsp mustard seeds
6-7 fresh curry leaves
1 tsp oil or ghee

Method:
Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates.
Add the red chillis, green chilli and garlic and saute for a minute.
Remove and keep aside.In the same pan,add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Remove from heat and cool.
Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt,
to a slightly coarse paste by adding about one-fourth cup of water.
Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds.
Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.