Nilva Allam Pachhadi ~ Preserved Ginger PickleIngredients :
Fresh Ginger : 250 gms
Tamarind : 250 gms
Grated Jaggery : 400 gms
Salt : 250 gms
Red chilli powder : 250 gms
Mustard seeds : 2 tsp
Red chillies : 3
Asofoetida : 1/2 tsp
Oil : 1 cup
Fenugreek seeds : 1/2 tsp
Method :Clean and soak tamarind in boiling water. let it cool completely. Strain the tamarind pulp through a strainer to remove any solids. keep aside. Wash the ginger. Take a cloth and wipe ginger thoroughly. Chop the ginger into small pieces. Grind the chopped ginger into a fine paste. Then add tamarind pulp, grated jaggery and blend into a fine paste. Lastly add salt, turmeric powder and red chilli powder. Blenderise it again and take it out. Heat oil in a vessel for seasoning. Add the mustard seeds and fenugreek seeds. when they stat to splutter add red chillies and asofoetida and stir for few seconds. Remove from the flame and let it cool completely. Pour over the ginger mixture and mix well. Take them in a porcelain jar or air tight container. Serve with idli, dosa or steamed rice. This pickle can be stored for a month. You can store in the refrigerator upto 3 months.
