Allam Pachadi / Inji Thokku / Ginger Pickle !

This Allam Pachadi is not the usual chutney we make with onions and tomatoes along with Ginger  as a sidedish for Idli / dosa.. Those chutneys wont have more shelf life and you will have to finish it on the same day or two. But this pachadi / thokku without onion or much water stays upto ten days if stored well and refrigerated properly.

Ginger being a good medicine for cold and throat problems can be consumed in this form for winter other than the usual ginger tea. My dad loves this and often asks me to make when i visit home.

INGREDIENTS

English	Tamil	Telugu	Hindi	Quantity
Ginger	Inji	Allam	Adrak	150 gms
Garlic	Poondu	Vellulli	Lehsun	10 cloves
Dry Red Chilis	Kainda Milagai	Endu Mirapakaya	Sukhi Mirch	8 Nos
Green Chillis	Pachai Milagai	Pachi Mirapakaya	hari Mirch	2 Nos
Tamarind	Puli	Chinthapandu	Imli	lemon size
Pepper Corns	Milagu	Miriyalu	Kaali Mirch	1 tsp
Fenugreek Seeds	Vendayam	Menthalu	methi dana	1/2 tsp
Red chili powder	Milagai Thool	Kara podi	Lal Mirch Powder	1 tsp
Coriander Powder	Dhaniya Thool	Dhaniya Podi	Daniya Powder	1 tsp
Salt	Uppu	Uppu	Namak	as needed
Jaggery	Vellam	Bellam	Gud	1 tsp
Oil	Ennai	Nune	Thel	4 tbsp
Mustard	kadugu	Aavalu	Rai	1 tsp
Cumin Seeds	Seeragam	Jeera	Jeera	1 tsp
Asafoedita	Perungayam	Inguva	Hing	a pinch

STEPS

• Grind all the ingredients together (except Jaggery). Then add the thick tamarind paste and salt  and again grind it to a nice paste. 

• In a pan add 3 - 4 tbsp oil , and add jeera, mustard and hing. Once mustard splutters add the ground paste and start cooking it. Do not add any extra water anytime.

• It will take around 8 - 10 minutes for the mixture to cook and for the raw smell to fade. 
• Add jaggery and again cook for 2 - 3 minutes
• Once cooked well, the mixture starts leaving oil on the sides.
• Adding more oil gives a more shelf life. 

• Once cooled transfer to clean and dry container.. you can store in fridge for 7 - 10 days. 
• Serve with rice, idli/dosa or just an accompaniment for variety rice.

Do  give a try for this cold winter. See you with another interesting recipe

With Love,