This pickle tastes really yummy especially on a rainy day or on a chilled weather. This pickle goes well with curd rice on these days.
INGREDIENT
Green chillies 50 gms
Ginger 50 gms
Tamarind 50 gms
Salt 50 gms
Jaggery 75 gms
Mustard seeds for seasoning
Turmeric powder 1 tsp
Asafoetida 2 tsp
Gingelly oil 50 gms
METHOD
Soak tamarind in warm water for half an hour and squeeze out the juice from it. Take a heavy bottomed kadai. Add the oil and mustard seeds. After it splutters add the finely chopped ginger and green chillies and saute for sometime till the raw smell goes out of it. Add the tamarind extracts ,salt, turmeric powder asafoetida and let it cook in medium flame till the tamarind blends well and the mixture becomes to 1/4 th in the kadai.At this stage add the jaggery and cook for some more time till oil comes out of the pickle and the pickle becomes a thick mass.Let it cool and then can be stored in an airtight container.
INGREDIENT
Green chillies 50 gms
Ginger 50 gms
Tamarind 50 gms
Salt 50 gms
Jaggery 75 gms
Mustard seeds for seasoning
Turmeric powder 1 tsp
Asafoetida 2 tsp
Gingelly oil 50 gms
METHOD
Soak tamarind in warm water for half an hour and squeeze out the juice from it. Take a heavy bottomed kadai. Add the oil and mustard seeds. After it splutters add the finely chopped ginger and green chillies and saute for sometime till the raw smell goes out of it. Add the tamarind extracts ,salt, turmeric powder asafoetida and let it cook in medium flame till the tamarind blends well and the mixture becomes to 1/4 th in the kadai.At this stage add the jaggery and cook for some more time till oil comes out of the pickle and the pickle becomes a thick mass.Let it cool and then can be stored in an airtight container.
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