Ginger pickle / இஞ்சி ஊறுகாய் / Allam pachadi / Nilava allam pachadi / Adrak achar / pickle recipes

Ingredients
• 200 gram ginger root, remove skin, wash, dry and slice
• 1 cup tamarind pulp ( from 100 gram tamarind)
• 100 gram grated jaggery
• 4 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 10 Kashmiri red chillis (adjust to suit your spice level)
•1 tsp coriander seeds
•1 tsp cumin seeds

For tempering
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 spring fresh curry leaves
• 20 cloves garlic (chopped)
• 4 red chilies
• 100 ml sesame oil

Method

1. Heat oil in a kadai add the sliced ginger and fry till light pink. Remove and cool.

2. In a pan, add mustard seeds and methi seeds and fry till they turn slightly red. once cooled make it fine powder.

3. In a same pan add coriander seeds, cumin seeds and red chillis and fry for 2-3 minutes. once cooled make a fine powder and keep aside.

4. In a mixer jar add fried ginger slices, also add tamarind pulp, fresh chili powder , required salt. grind to a fine paste. Now add jaggery to the ginger paste. grind to a fine paste.

5. Heat oil in a pan, add the mustards seeds and let them crackle. Add chana dal , urad dal sauté till they turn golden brown. Add the chopped garlic, red chilies, curry leaves and hing and fry for a few seconds. Now add ground ginger paste to this mixture and sauté for 5 minutes.

6. Finally add mustard fenugreek powder and combine well.

7. Our delicious ginger pickle is ready serve with rice, idli and dosa.

8. Store the pickle in an airtight container and refrigerate.