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Alam Pachadi

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Ingredients

Ginger 500g
I big sized ball of tamarind
Red chili powder 5 tbsp
Jaggery powder 6 tbsp
Crystal salt 4 tbsp
Gingelly oil 150 ml
For seasoning
Mustard seeds 1 tsp
Channa dal 1 tsp
Red chilies 2

Alam Pachadi

Features:
  • Spicy
  • Medium

Ingredients

  • For seasoning

Directions

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India, the land of spices and flavors, is also a land of innovation in terms of food. Goes with anything on your plate, Allam Pachadi is a southern recipe of pickle that can also be used as spread or dip to enhance the experience of the main course. The specialty of pickle preparation is that it needs not much effort, and you can reserve them fresh for as long as a few months.

Steps

1
Done

Step 1

Wash off the dirt from the ginger thoroughly and make them dry.

2
Done

Step 2

Peel the skin off and cut into small pieces.

3
Done

Step 3

Boil water and soak tamarind in the water to get it soft and mash it to puree wait till the water cools down.

4
Done

Step 4

In a big sized mixer jar add ginger cut into pieces, the powdered jaggery, red chili powder, salt and the pulped tamarind(water strained). Grind the mix into a smooth paste.

5
Done

Step 5

Add the tamarind soaked water and grind again further.

6
Done

Step 6

Shift the paste to another big bowl.

7
Done

Step 7

Heat a wok and pour the sesame oil or gingerly. To it add the seasoning ingredients.

8
Done

Step 8

Roast the channa dal to brownish and mix it with oil, ginger paste stirring up and down with a spoon.

9
Done

Step 9

Cool the pickle down and store it in a glass bottle with the lid.

10
Done

Step 10

Pickle is such a recipe that you can refrigerate for months and use whenever felt to have.

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