Ginger Pickle (Allamu Pickle)

Ingredients:

1) Ginger = 150gms
2) Red Chillies = 14-15 Pieces
3) Cumin Seeds = 1/2 Tea Spoon.
4) Jaggery (Bellam) = 75gms
5) Tamarind = 75gms
6) Oil = 1 1/2 Tbl Spoon.
7) Urad Dal = 1 Tbl Spoon.
8) Bengal Gram (Pachisenagapappu) = 1 Tbl Spoon
9) Salt = Acc to taste.

For Tempering:

1) Oil = 1 Tbl Spoon.
2) Mustard Seeds = 1 Tea Spoon
3) Cumin Seeds = 1/2 Tbl Spoon
4) Red Chillies = 1 Piece
5) Curry Leaves = 1Spring
6) Asafoetida = 1/2 Tea Spoon

Method:

1) Peel off skin on Ginger and wash in cold water and chop them into small pieces
2) Take a small pan add 1 1/2 Tbl Spoon of oil after heating it add Urad dal ,Bengal Gram and Red Chillies
and roast them until they turn into golden colour
3) In the same pan fry chopped Ginger for 1 min and keep them aside
4) Soak Tamarind in hot water for about 1/2 hour
5) Grind chopped Ginger, Red Chillies and soaked tamarind to a coarse paste
6) Grind Urad Dal, Bengal Gram, Jaggery, Salt with little warm water to fine paste
7) Finally garnish