ALLAM PACHADI (GINGER PICKLE)

Fresh ginger --- 100 gms
Tamarind --- 50 gms
Grated jaggery --- 100 gms
Red chilies --- 6 (i used 3 hot chilies and 3 Kashmiri chilies for color)
Salt -- 2 tab sp
Oil 1/4 cup
coriander seeds --- 1 tab sp
Fenugreek seeds -- 1/2 tea sp
Mustard seeds -- 1 tea sp
curry leaves -- 10
Urad dal --- 1 tea sp
Garlic --- 10 cloves crushed
METHOD:----
Soak tamarind in water (just cover the tamarind with water) till it become soft.
In a pan add 1 tea sp oil add coriander seeds and fry till light brown color then add fenugreek seeds and fry till nice arom comes out remove and leave a side to cool.
Now in the same pan add red chilies and fry for 3 min remove and add to coriander and fenugreek seeds and grind in to a fine powder.
in the same time peel ginger, wash and chop it in to small pieces.
add ginger pieces and soaked tamarind to the red chili and coriander seed powder in the blender and add salt and grind it in to a smooth paste.
now add grated jaggery and run the blender for 2 min.
Heat oil in a fry pan add mustard seeds and let them popup then add garlic,urad dal, curry leaves and fry for 2 min. or till light brown.
Now add ginger paste to this (tadka, talimpu) and switch off the heat mix well and leave it like that for 10 min then mix again well and let it cool.
Store the pickle in an airtight container
Serve this allam pachadi with pesarattu,idli, dosa or mix in hot steamed rice with a dro of ghee mmmmmmmmmmm yummmy

this pickle will stay for 10 day out side after that you have to store this in the refrigerater the this will stay for 3-6 months