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Tamarind Ginger Pickle

28 Feb

Allam Pacchadi


Ginger 5-7 inch piece
Tamarind 2 inch sized ball
Green Chiles 2-3
Jaggery (grated) 2-3 tbsps
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds Powder a pinch
Urad Dal a big pinch
Mustard Seeds a big pinch
Cumin Seeds a big pinch
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Remove ends, wash and slice green chiles.
Peel and mash ginger thoroughly.

Soak tamarind in 2 cups of water and extract all the pulp discarding any viens.
Boil the tamarind extract until it thickens a little.

Heat oil in a sauce pan, add all talimpu ingredients in order.
Then add sliced green chiles and mashed ginger.
Finally add reduced tamarind extract, jaggery, turmeric powder and salt.
Adjust the seasonings and boil for few more seconds.
Remove from heat, cool it down, store tight and refrigerate.
Serve with idly, dosa, vada….

Notes: Roast the fenugreek seeds until golden brown, powder them and store tight for further use.