Ginger Pickle - By Vahchef @ Vahrehvah.com | Vahchef - VahRehVah

Ginger pickle/ Allam pachadi is a very popular spicy pickle from the Andhra cuisine. Ginger is widely used in Asian and Indian cuisine. It is prepared by peeling and crushing ginger and mixing with the tamarind pulp and seasoning with mustard seeds.sweet ginger pickle

http://www.vahrehvah.com/ginger-pickle


Ingredients
Hing 1 Pinch
cumin seed 1 Teaspoons
Oil 1 Cup
Mustard seeds 1 Teaspoons
Curry leaves 1 Bunch
Dry chillies 2 Numbers
Garlic 1/2 Cup
Jaggery 1 Cup
Turmeric Powder 1 Pinch
Salt 3/4 Cup
Chilli Powder 1 Cup
Tamarind Juice 1 Cup
Ginger 1 Cup
urad dal 1 Teaspoons
water As needed

Directions:
1.Clean ginger and grate finely.

2.Cut Ginger into small pieces.

3.Take a pan add oil Fry ginger till they are light brown in colour.

4.Take another pan pour water add Tamarind into it cook it for 3 to 4 min once it is done keep it a side

5. Take blender add boild tamarind along with water,ginger,red chillie powder,salt,turmeric,jaggery,garlic and blend till it become a nice paste

6. For tempering take a pan add oil mustard seeds,cumin,dry chillies,hing,urad dal,curry leaves add this mixture to the blended ginger pickle.

7. Take a deep bottom pan and pour coconut oil. Fry mustard, chilli, and curry leaves when it is seasoned properly pour tamarind juice.

8. Add chilli powder and turmeric powder and let it boil in low flame. nbsp;When it is boiled add fried ginger to that and boil for 5 more minutes.

9. Add jaggery powder and let it simmer for 5 more minutes.

10 Take this out from flame and let it cool for sometime.

11. Keep it in a fresh bottle.

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