It’s summer time. Our kids enjoy going to my grandparents house and enjoy there for couple of weeks.

At that time my grand mother was preparing ginger pickle. She is expert in preparing all pickles. My kids showed a lot of interest while she was making that. So I thought to share this pickle to you guys.

Main ingredients: ginger, red chilly pwd and tamarind.

Allam Patchadi/ Ginger Pickle

Allam Patchadi/ Ginger Pickle

INGREDIENTS:

  1. ¼ kg. Ginger.
  2. 100 grams Red chilly pwd.
  3. ¼ kg. Tamarind.
  4. ¼ Garlic flakes.
  5. 150 grams Jaggary (grated).
  6. 100 grams sugar.
  7. 50 grams fenugreek seeds/Methi/ Menthulu .
  8. Salt- to taste.

FOR TEMPERING:

  1. 250 grams oil.
  2. 10 Red chilly s (slit into 2 pieces).
  3. 2 tbsp mustard seeds/ rai/ aavaalu.
  4. 2 tbsp split Bengal gram/ urad dal/ minappappu.
  5. 1 tbsp split Bengal gram/sanaga pappu.
  6. 5 sprigs curry leaves.

PREPARATION:

Allam Patchadi/ Ginger Pickle Preparation

Allam Patchadi/ Ginger Pickle Preparation

 

  1. Wash the ginger with water and peel neatly. Then dry them with fresh dry cloth.
  2. Soak the tamarind with sufficient warm water, in such a way that it is completely immersed. So that we get a thick paste.
  3. Dry roast the fenugreek seeds. Let them cool and blend them to a fine powder.
  4. Peel off the garlic flakes and crush slightly.

METHOD:

  1. First grind the chopped ginger along with crushed garlic, tamarind extract, salt and fenugreek powder to a fine paste.

    Preparation of Allam Patchadi/ Ginger Pickle

    Preparation of Allam Patchadi/ Ginger Pickle

  2. Add red chilly pwd and grind again.
    Preparation of Allam Patchadi/ Ginger Pickle

    Preparation of Allam Patchadi/ Ginger Pickle

    Allam Patchadi/Ginger Pickle Preparation

    Allam Patchadi/Ginger Pickle Preparation

  3. Finally add sugar and grated jaggary and grind to a smooth paste. Keep aside
  4. Now check the taste of the pickle. Adjust salt, spicy or sugar if needed. And keep aside.

    Allam Patchadi/ Ginger Pickle

    Allam Patchadi/ Ginger Pickle

  5. To prepare tempering, heat oil in a frying pan.
  6. Add red chilly bits, mustard seeds, split Bengal gram, split black gram. As they begin to change in color, add curry leaves and stir till the curry leaves crisp. Turn off flame and pour the tempering over the pickle and mix well.
  7. Once cool keep the pickle in an air tight container.

    Allam Patchadi/ Ginger Pickle

    Allam Patchadi/ Ginger Pickle

Serve with any type of breakfast like idly, dosa, punugulu … also goes well with steamed rice.

SABITHA..

 

 

 

 

 

 

 

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