- Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool. Meanwhile, add just enough hot water to the tamarind and let it soak such that it softens. Cool. In a pan, add one tbsp oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside. Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste. Remove onto a dish and add the ground spice powder. Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well. Store the pickle in an airtight container.
Allam nilva pachadi
#myrecipe
By Radha Nelanti
Mar, 3rd
576
Servings
10 persons
Cook Time
25 minutes
Ingredients
11
- 13
Ingredients
- Ginger
- Tamarind
- Jaggery
- Red chilli
- Salt
- Oil
- Fenugreek
- Corinader seeds
- Cumin
- Mustard
- Curry leaves
- Garlic
- Oil
