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Nilava Allam Pachadi

100 gms ginger root, remove skin, wash, dry and slice
100 gms tamarind
100 gms grated jaggery or sugar
5 red chillis (adjust to suit your spice level)
1 1/2 - 2 tbsps salt
a little over one-fourth cup oil
1 tsp methi/fenugreek seeds/menthulu
2 tsp coriander seeds/dhania/dhanyalu
1 tsp cumin seeds/jeera/jeelakara
For tempering/poppu/tadka:
1 tsp mustard seeds
10 fresh curry leaves
8-10 cloves garlic
2-3 tsps oil

Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink,
approx 3-4 mts. Remove and cool.
Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens.
Cool.In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red,
add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste.
Remove onto a dish and add the ground spice pwd.Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle.
Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well.
Store the pickle in an airtight container and refrigerate.


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