Ginger pickle is healthy if consumed in moderation. It works great in keeping the body warm and is best during the monsoon and winters. Allam pachadi goes well with idli, dosa, pesarattu, even tastes good with plain rice and a tsp of ghee. I have shared another version of ginger chutney here.. To make allam pachadi, the quantity of ingredients to be used depends on the variety we use. Very pungent ginger needs more tamarind, again if the tamarind is very sour and less sweeter, we may need to use less tamarind and more jaggery. All you need to do is adjust the quantity of ingredients while you blend. This is a recipe which we follow at home, do adjust the quantity of certain ingredients to suit your taste. I suggest reading the tips and notes mentioned. Always handle pickles with moist free dry hands and spoons, as they might spoil them. Do not use plastic jars to store pickles.They keep good in glass or ceramic jars. For more pickle recipes checkmango pickletomato picklegarlic pickledrumstick picklecauliflower pickle
How to Make Allam Pachadi (Stepwise Photos)
Preparation
- Fry cubed ginger in little oil till they turn lightly golden , just for about 3 to 4 minutes. Set aside to cool.
- Blend it in a blender jar till smooth without adding water.
- Squeeze off the tamarind pulp through a filter to remove stones and debris.
- Add red chili powder,turmeric, salt and blend all together.
- Add jaggery and blend well.
- Add powdered fenugreek, menthi pindi and blend again.Taste it and check. Adjust any particular taste you want to increase, sweetness, sour, salt and chili.
- Heat oil in the same pan that you used to fry the ginger. Add mustard, garlic , curry leaves and red chili. I also use 1 tsp each of dals and fry till golden. You can switch off when the curry leaves turn crisp.
- Add the blended pickle to the hot pan. Stir well for the seasoning to mix well with the allam pachadi. Cool allam pachadi completely, store in an airtight jar and handle with moist free hands. Related Recipes
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