Ginger (Allam pachadi) pickle

Ingredients :
 Ginger  - 50gms
 Jaggery - 50 gms
 Tamarind - 100 gms
 Turmeric powder one pinch
 Salt as per taste
 Chilli powder - 6 Teaspoons
 Seasoning - Mustard seeds, methi seeds  one teaspoon each, dry red chillies - 6, asoefitida  - 2 Teaspoons.
Oil for seasoning
Methi powder - 2 Teaspoons

Method of preparation :
 1.Soak tamarind in water.
 2. Clean the ginger  with water after it becomes dry grate it.
 3. Take the pulp from soaked tamarind and boil it in a pan till it thickens into a smooth paste.
4. Then add the grated ginger to it.
5.  Add salt,  turmeric powder, chilli powder, jaggery ,   methi powder  ( methi seeds  dry roast and make a powder) to the  paste.
6. Take 50 ml oil and add mustard seeds , methi seeds, dry red chillies , asoefitida  .
7. Add the seasoning to the pickle.
8. This pickle will be fresh for 7 days .

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