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Saturday, December 17, 2011

Ginger pickle/Allam Pacchadi


Fresh tender Ginger - 1cup
2.Tamarind - 1cup
3.Jaggery (grated) - 1cup
4.Salt - to taste
5.Chilli pwd - 4 tbsp
6.Red chillies - 4
7.Oil - 2tsp

For seasoning
1.Mustard seeds - 1tsp
2.Jeera - 11/2 tsp
3.Curry leaves - 10
4.Hing - 1/8 tsp
5.Oil - 2tbsp

1.Heat 2tsp oil in apan.Add peeled and chopped ginger into oil and fry in medium flame til it changes golden color.Keep aside.
2.In the same pan add red chillies and fry for 2mts in medium flame.
3.Remove the seeds from tamarind
4.Soak the tamarind pulpin hot water for 15 mts or til it becomes soft.
5.Now grind the Softened tamarind with water,grated jaggery,fried ginger and red chillies into a smooth paste.
6.To this add chilli powder.Adjust the salt.
7.Heat pan .Add oil.To this add mustard seeds,when it starts spluttering add jeera and curry leaves and turn of the flame.Mis this sesoning to the pickle.
8.Serve with dosa as aside or with rice.

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