|
|
| 1/2 |
cup |
Chilli Powder |
| 1 |
tsp |
cumin seed |
| 1 |
bunch |
Curry leaves |
| 2 |
number |
Dry chillies |
| 1/2 |
cup |
Garlic |
| 1 |
cup |
Ginger |
| 1 |
pinch |
Hing |
| 1 |
cup |
Jaggery |
| 1 |
tsp |
Mustard seeds |
| 1 |
cup |
Oil |
| 3/4 |
cup |
Salt |
| 1 |
cup |
Tamarind Juice |
| 1 |
pinch |
Turmeric Powder |
| 1 |
tsp |
urad dal |
| As needed |
|
water |
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- Cut Ginger into small pieces.Take a pan add oil Fry ginger till they are light brown in colour.
- Take another pan pour water add Tamarind into it cook it for 3 to 4 min once it is done keep it a side.
- Take blender add boild tamarind along with water,ginger,red chillie
powder,salt,turmeric,jaggery,garlic and blend till it become a nice
paste.
- For tempering take a pan add oil mustard seeds,cumin,dry
chillies,hing,urad dal,curry leaves add this mixture to the blended
ginger pickle.
Take a deep
bottom pan and pour coconut oil. Fry mustard, chilli, and curry leaves
when it is seasoned properly pour tamarind juice. Add chilli powder
and turmeric powder and let it boil in low flame. When it is boiled add
fried ginger to that and boil for 5 more minutes. Add jaggery powder
and let it simmer for 5 more minutes. Take this out from flame and let
it cool for sometime. Keep it in a fresh bottle. |
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source : http://www.youtube.com/watch?v=b2-CNDbo6Oc |
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