This is one of the digestives prepared on sumptuous ona
sadhya feast. It’s quite easy to prepare and will not get spoil up to a week.
It invigorates the
taste buds so that the all other dishes served will be distinct for our tasting.
This sweet and sour ginger pickle is a food lover’s
appetizer.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Kerala
Serves: 8
INGREDIENTS:
Ginger finely chopped- 100gram (about ½ cup)
Tamarind water (lemon size tamarind dissolved in 2 cups of
water)
Turmeric powder- ¼ teaspoon
Chilli powder-1 teaspoon
Coriander powder-1 ½ teaspoons
Fenugreek powder/methi seed powder- ¼ teaspoon
Asafetida/ kayam- ¼ teaspoon
Grated jaggery-1 teaspoon
Salt- to taste
To temper:
Gingelly oil/sesame oil- 3 teaspoons
Mustard seeds- ½ teaspoon
Curry leaves-1 sprig
Dry red chilli-2
PROCEDURE:
- In a pan heat some oil and roast the ginger till it browns. Allow to cool and finely powder it in blender.
- I used to find an easy way to do this by crush the chopped ginger and fry them. so that no need to powder after that. Roast the crushed ginger till golden and take them out.
- In a pan add gingelly oil when it becomes hot add mustard
seeds, dry red chillies and curry leaves.
- In this add the tamarind water, powdered ginger, turmeric,
chilli powder, coriander powder, asafetida powder and fenugreek powders and
allow to boil.
- When the curry thickens add the grated jaggery and salt.
Cook till the mixture attains a thick consistency and then switch off the gas.
Tip: The above dish if
not reduced & thickened, could also be used as curry with rice.
Wow that's so flavorful...
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