I
already posted Allam Pachadi recipe in my blog. This is a simple version. You
can store this for 2-3 weeks only.
Ingredients:
Chopped fresh tender ginger 1 cup
Tamarind
– Big Gooseberry Sized
Grated Jaggery 1 cup
Turmeric
Powder ¼ tsp.
Salt to taste.
Salt to taste.
Red
chilies
10 -12 nos (according to your spice level).
Black
gram 2tsp.
Fenugreek ½ tsp.
Asafetida ½ tsp.
Chopped
Curry leaves ½ cup
Seasonings:
Oil
¼ cup.
Mustard
seeds 1 tsp.
Broken Red chilly 3
no.
Method:
- Soak tamarind in boiling water. Strain the tamarind pulp through a strainer to remove any solids. Keep aside
- Wash the ginger and remove the skin and chop the ginger into small pieces.
- Heat the 1 tsp.of Oil in a pan, shallow fry the ginger pieces with curry leaves. Fry till ginger turn light golden brown and crispy and keep aside.
- The same pan, fry the fenugreek seeds, red chilies ,asafetida till brown color.Transfer to the mixer grinder along with fried ginger pieces, turmeric powder, salt,jaggery and tamarind water.
- Grind to a paste adding water if required.
- Fry all seasonings in a oil, add to ginger paste. Mix it well.
- Transfer the Pachadi into a glass jar or air tight container. You can store in the refrigerator up to 2 weeks.
- This pickle is a great accompaniment to Plain rice, Pesarattu, idlis, dosas.
Note:
- You can choose to add more red chilies, if you want a spicy hot pickle.
- Keep the jar and the plates everything clean.
Wow this pickle really looks inviting and yummy...
ReplyDeletedelicious pickle!!Thanks for linking it to my event!! Looking for more yummy recipes!! please add the links and the logo!!
ReplyDeleteSowmya