Description
Allum means Ginger in Telugu.This Pickle is one of my favorite.I was longing to make this and finally tried this last week and it came out really well.I couldn't believe myself that i made pickle just like how my Mil makes.It is very simple and easy to make.Hope u will enjoy this.
| Ingredients | |
|---|---|
| 1 cup | Ginger[finely chopped] |
| ½ cup | Garlic[finely chopped] [optional] |
| 1 cup | Tamarind paste |
| Salt as per need | |
| ¾ cup | Oil [adjust as per preference] |
| 2 tbsp | Chilly powder[adjust as per preference] |
| ½ T | Hing |
| 1 T | Mustard seeds |
| MarbleSz | Jaggery |
Instructions
Grind ginger and garlic together to a smooth paste by adding tamarind little by little.The paste looks like the below picture.
There is jaggery in the centre in the above picture.Mix the jaggery well with the ground paste.
Now take a kadai add oil and add mustard and when mustard splutters switch of the stove and add hing as the oil is hot now add the ground content to the oil and mix well with salt and chilly powder and turn on the stove and keep mixing till the oil and the ground content mixes well.Turn off the stove when the oil seperates.This whole process would just take 5 minutes.
Tangy Allum Pachadi is ready now.
Notes
This Pickle stays long depending on how u use.
Always use dry spoon.
U can refrigerate this pickle in order to use it for long.
U can serve this as a dish for pongal and upma too.
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hi can we try it without
hi can we try it without using jaggery