Ginger pickle is known as 'allam pachadi' in Telugu. This is one of the favorites of the Telugu people who relish it as a side dish with idlis, dosas, pesarattu umpa, undrallu, uppupindi or pindi, dibba rotte and many other Andhra delicacies.
Almost everyone in my family relish this pachadi and I frequently make ginger pickle as a side dish mostly for dosas, dibba rotte etc. Ginger is one of the effective treatments for seasonal cold and cough and is rich in medicinal values.
Also Read:
1. Undrallu recipe
2. Dibba rotte recipe
Almost everyone in my family relish this pachadi and I frequently make ginger pickle as a side dish mostly for dosas, dibba rotte etc. Ginger is one of the effective treatments for seasonal cold and cough and is rich in medicinal values.
Also Read:
1. Undrallu recipe
2. Dibba rotte recipe
Ingredients
- 250 gm ginger
- 100 gm garlic (optional) - I prefer to do without garlic as no one in our family like the smell of garlic.
- 200 gm seedless tamarind / tamarind extract i.e juice
- 250 gm grated jaggery
- 250 gm salt
- 250 gm red chilly powder
- 3 tsp fenugreek seed powder (methi powder)
For seasoning
- 100 gm vegetable oil preferably gingelly (til) oil or groundnut oil
- 5-8 red chillies
- 2 tsp bengal gram / chana daal
- 1 tsp mustard seeds
- little curry leaves
Method
- Wash ginger well in cold water and peel the skin.
- Chop it finely, grind to paste and keep it separately in a bowl.
- Grind garlic bulbs to paste and keep aside in a bowl. Generally, I don't use garlic but as this is very commonly used by Telugu people, I mentioned it as optional.
- Soak tamarind in boiling water. Note: do not boil tamarind on the stove for long.
- Let it remain in the water till it cools
- On cooling grind the soaked tamarind to paste and keep aside in a separate bowl.
- Grind jaggery to a powder and keep it aside in a separate bowl.
- Fry fenugreek seeds (methi seeds) without oil till it turns dark brownish in color.
- Grind it to a powder.
- Now in a separate big bowl, mix all these pastes, add salt, chilly powder and methi powder
- Once grind this mixture of pastes for a minute to ensure proper blending of these pastes.
- Take this mixed paste in a bowl
- Heat oil in a pan, add mustard seeds, Bengal gram (chana dal)and red chillies.
- After it splutters add curry leaves, allow it to cool for a while and then add this seasoning to the paste and mix it well.
- Store this ginger pickle in a dry air tight container. This will remain for nearly six months.
- Enjoy ginger pickle with various food items.
- Wash required quantity of ginger in tap water and cut it into cubes.
- Heat little edible oil in a pan and splutter seasoning of mustard seeds, chana dal, little skinless split black gram and dry red chillies. Add ginger cubes to it and shallow roast for a while. On cooling add salt, tamarind or you can even add tamarind extract and jaggery. Grind it to a paste adding water based on the consistency you like.