tag:blogger.com,1999:blog-3520524557170084825.post5301288636518487951..comments2013-05-12T12:01:12.845-07:00Comments on Spice Junction: Tirunelveli Sodhi + Chepa Kezhangu Varuval + Ingee Chutney - Virundhu Saapadu SeriesAnshuhttp://www.blogger.com/profile/05409222062620187457noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3520524557170084825.post-79001777569542410392011-10-03T06:40:49.953-07:002011-10-03T06:40:49.953-07:00NIMAMI, you are absolutely right...we usually do a...NIMAMI, you are absolutely right...we usually do add jaggery or tamarind to balance the spiciness of the ginger. I missed that here because the ginger that I get in "Amrika" is unfortunately not as spicy as its Indian counterpart. But if I was making this at home I would definitely add a pinch sized piece of tamarind. Will edit the recipe. Thanks for the feedback and thanks again for stopping by my blog! :)Anshuhttps://www.blogger.com/profile/05409222062620187457noreply@blogger.comtag:blogger.com,1999:blog-3520524557170084825.post-35871080806256245422011-10-03T00:57:25.742-07:002011-10-03T00:57:25.742-07:00I never heard of the word Sodhi before...but the r...I never heard of the word Sodhi before...but the recipe seems a little close to aviyal...one of my favs :P So I'm definitely gonna try this one very soon.<br />The ginger chutney recipe makes me assume it must be SPICY!! Dont you add jaggery or tamarind to soothe it out?? I usually add jaggery in equal amounts to the ginger and grind it with little tamarind extract...a recipe I picked up from Hyderabad...it goes incomparably well with pesarattu/whole moong dal dosa!...you should try that sometime!!NIMAMIhttps://www.blogger.com/profile/08461864966510207410noreply@blogger.com