Ginger pachadi is one the delicious condiment in South Indian feast menu, in marriages or on festive ocassions. Made with chopped ginger, onion, lemon juice, and seasoned with mustard seeds.
In a small mixing bowl, add finely chopped ginger, onion, lemon juice, and salt. And set aside.
For seasoning
Over medium heat, in a pan add vegetable oil, black mustard seeds, urad dal, and asafoetida.
Wait until mustard splutters and urad dal turns to golden brown.
Now add this sizzling seasoning to the ginger mixture.
Combine all the ingredients well and serve as a side dish.
Notes
1. You may also make this ginger salad without seasoning also. I love both the version of this. 2. If you cannot handle the heat of ginger, add little more chopped onion.