Allam pachadi / ginger pickle

Ingredients:

ginger :50 gms
tamarind : 50 gms
jaggery : 50 gms
coriander seeds : 1 tbsp
fenugreek seeds : 1/4 tsp
dry red chillies : 10
chana dal : 1 tbsp
urad dal : 1 tbsp
oil : 4 tbsp
salt : 1 tbsp (approx)

for the tempering:

dry red chillies : 2
mustard seeds : 1 tsp
cumin seeds : 1 tsp
curry leaves : few
turmeric : pinch
oil : 1 tbsp

Wash and air dry the ginger.Peel and cut it into small pieces and keep aside. Now boil a little water and wash the tamarind and keep aside. Also powder the jaggery and keep aside. In a pan dry roast the channa da,l urad dal, corriander seeds and fenugreek seeds. Now pour 4tbsps of oil and fry the ginger until it looses the raw smell and gives out nice aroma. Switch off the stove and wait for it to cool down. Once cooled grind all the roasted ingridients into a fine powder. Now to the same jar add the fried ginger and grind it into a paste along with the tamarind. Lastly add the powdered jaggery and grind once more . Add the salt.

Now heat oil in a pan and wait for it to become hot. Add the mustard seeds and allow them to splutter noe add the cumin seeds and curry leaves along with red chillies and a pinch of turmeric and pour over the grounded mixture and mix it well.

Tasty ginger pickle is ready. Goes well when served with dosas, utappams and idlis.

Can be stored in the refridgerator for months.