Allam Pachadi Version2/Ginger Pickle

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.

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.

Kuzhambhu Powder – 2 (Sāmbhar Powder – Chettinadu style)

This Simple recipe from my Madapalli.  This powder can be used for Sāmbhar, Poricha Kuzhambu, and varuvals.

Ingredients

Byadagi chilies              -     1 cup  

Long Red chilies                  2 cup

Coriander seeds                  2 cups   

Bengal gram -                     ¼ cup   

Tuvar dhal -                        ¼ cup   

 Black Pepper -                     3 tbsp.

Fenugreeks                          2 tsp.

Jeera                                 3 tbsp. (50 gms)

 Fennel seeds (Sombhu)      3 tbsp.

 Raw rice                             ½ cup

Hing katti                            5 no.

Curry leaves                       1/8 cups

Method 

• Dry the red chilies in the sun.
• Dry roast all the ingredients separately.
• Mix all the ingredients together and fine grind them into nice powder.
•  Store it into an airtight container.