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Wednesday, November 18, 2015

Andhra Allam Pachhadi/Ginger Pickle

Preparation Time: 20 minutes 
Blending and Grinding: Varies
Makes : 1 kg pickle 

Allam/Ginger: 100 gms chopped finely 
Dry red chilies: 100 gms
Chintapandu/tamarind: 200 gms
Bellam/Jaggery: 200 gms 
Garlic: 2 whole medium sized
Turmeric: 1 tsp 
Salt to taste 

For frying:
Methi/mustard seeds: 1 tbsp
Minappappu/urad dal : 1 tbsp 
Dhania/coriander seeds: 1 tbsp 
Curry leaves: 2 sprigs


Heat 1 tbsp of oil in a pan and roast the dry red chilies. Take them out and keep aside.
Add 1 tsp oil to the same pan and add all the ingredients under for frying and fry them till they turn golden brown.
Let them cool and blend all the above ingredients to make a powder.
Soak tamarind in hot water, let it cool before blending to make a paste.
If you have a wet grinder, add the tamarind to it. ( makes faster, if not you can use your blender) once the tamarind gets to a smooth paste, add the spice powder mix and Ginger pieces. Keep blending to a smooth paste. Add garlic and blend that to a smooth paste. Once the entire pickle is smooth, add jaggery and blend until everything is mixed well and forms a smooth paste.

Take the pickle out, put tadka/talimpu a little bit at a time for freshness.
The pickle can be stored for 6 months.

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