Ginger Tamarind Pickle

Pickles can be tried in varieties with  ur choicest Vegetables, Fruits n dry fruits. Try this Ginger-Tamarind pickle for a change. This is an instant pickle or thokku that needs stir-frying in the process - for 10 mins continuously to get it done. This yumm combo pickle tastes so good that I thought to share this recipe with U. This can be kept upto 15 days or even a month's time if preserved properly or refrigerated.U can omit tamarind and try this recipe with 2-3 tbsp lemon juice for a healthier option. Try this recipe at home and enjoy Sambar rice, Curd rice or Coconut rice with this pickle. Enjoy ur Meal!. BonAppetit!.

Ginger-Tamarind Pickle - Pickle made with tamarind Pulp and grated ginger

Ingredients:
    50 gms grated Ginger - peeled
    35 gms tamarind pulp
    1 tsp chilli powder
    1/4 tsp turmeric powder
    1/2 tsp Fenugreek seeds(powdered)
    1/2 tsp Asafoetida powder
    1/2 tsp Mustard seeds(powdered)
    1/2 tsp Salt
    juice of a lemon
    1 tbsp refined oil
    few curry leaves(optional)

Directions:
    1.Stir-fry powdered mustard seeds,asafoetida powder,fenugreek seeds and curry leaves(optional) in oil on low flame for a min.
    2.Add tamarind pulp and stir-fry it on medium flame for 5-6 mins till rawness gets diminished .
    3.Add grated Ginger,chilli powder and salt and stir it for 5 mins on medium flame or till oil gets separated
on top.Turn off the flame.
    4.Sprinkle lemon juice and Mix it well.
    5.Leave it for 2-3 hours to get it cooled and store it in a container.That's all!.


Sending this recipe to 'Walking Down The Memory Lane' Event hosted by Mrs.Gayathri Kumar's Gayathri's Cookspot