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Home made Sweet & Sour Ginger Pickle
Published On: 20 Aug 2014
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
Soak tamarind in a small quantity of hot water.
Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
When the spluttering subsides add asafoetida and turmeric followed shortly by green chillies and fresh ginger.
Sauté for a while and add tamarind essence [or paste with 1 cup of water].
Add salt [also asafoetida and turmeric if not used in the tempering] and allow it to simmer on a low fire.
Add jaggery and cook stirring at intervals.
When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
Serve with chappathi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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