Hi
Buddies,
Ginger
tamarind pickle..I have already posted ginger tamarind paste ( recipe
link here) in my blog and today is the same combination but pickle
recipe.
In
our home town this ginger tamarind pickle will be served in every
function and we say it as Inchi Puli urugai.I love this pickle so
much that I will eat it as it is.My mum use to make this in home when
we were kids .
Last
week my neighbour gave me full bag of ginger and I don't know what to
do , then suddenly got this idea of making pickle and immediately got
recipe from mum and made it.
As
my tamarind is black tamarind my pickle is dark in colour , if you
use normal store brought tamarind then you will get that traditional
golden brown colour pickle.
As
ginger aids in digestion and of course weight loss so you can have it
without guilt.
The
healthy pickle recipe is as follows,
INGREDIENTS:
Ginger
– 1 cup ( chopped).
Green
chillies – 2 nos ( chop finely).
Tamarind
– gooseberry size.
Jaggery
– 3 tsp.
Asafoetida
– 1/4 tsp
Mustard
– 1/2 tsp.
Turmeric
powder – 1/4 tsp.
Chilli
powder – 1 tsp.
Salt
– 1 tsp (use rock salt)
Coconut
oil – 8 tsp.
METHOD
:
- Make sure you chopped ginger and green chillies very finely.
- Soak tamarind in warm water and extract juice , then discard the pulp.
- In a wide pan heat oil , followed by mustard and when mustard starts spluttering add ginger and green chillies and fry in medium flame till ginger changes to dark colour and raw smell leaves.
- When ginger changes to dark colour and turns crisp add our spice powders – chilli powder , turmeric powder , salt ,Asafoetida and saute for a minute.
- Then add tamarind water and cook in low flame with pan covered for 10 mins or more till the gravy thickens and oil separates.
- Now add powdered jaggery and boil for few mins till jaggery dissolves and gravy thickens again.
- Remove from flame and let the pickle rest for 4 to 5 hours for the taste to blend well and bitter taste of ginger disappears.
- When cooled down if you feel the pickle is very dry , you can heat few tsp of coconut oil and pour it in pickle.
- Enjoy as sidedish for breakfast & dinner and also for rice too.
HAPPY COOKING!!
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