GINGER THOKU :
Things required : Ginger 1 cup, tamarind - 1 medium lemon sized tamarind (soaked in hot water - less than 1/4 tumbler), salt, red chillies - 3 nos., jaggery (vellam) - 2 tablespoonful, oil - 4 tablespnful, turmeric powder - little.
PREPARATION :
1. Remove the skin of ginger and finely chop it.
2. Grind the chopped ginger with soaked tamarind along with its water, salt, 3 nos., jaggery, red chillies and make it into a fine paste.
3. Heat oil in a thick bottomed kadai and transfer the paste and add 1/4 tspn turmeric powder. Mix well till the excess water is absorbed and oil starts to come out.
4. Taste and add salt or some more jaggery if required.
This tastes really good. Can be used as a pickle or eaten with chapathi or any other south indian tiffin.
Things required : Ginger 1 cup, tamarind - 1 medium lemon sized tamarind (soaked in hot water - less than 1/4 tumbler), salt, red chillies - 3 nos., jaggery (vellam) - 2 tablespoonful, oil - 4 tablespnful, turmeric powder - little.
PREPARATION :
1. Remove the skin of ginger and finely chop it.
2. Grind the chopped ginger with soaked tamarind along with its water, salt, 3 nos., jaggery, red chillies and make it into a fine paste.
3. Heat oil in a thick bottomed kadai and transfer the paste and add 1/4 tspn turmeric powder. Mix well till the excess water is absorbed and oil starts to come out.
4. Taste and add salt or some more jaggery if required.
This tastes really good. Can be used as a pickle or eaten with chapathi or any other south indian tiffin.
Chithi, other day Raman got a bunch of ginger. was wondering wen i will finish them. this is a nice way of finishing them n also looks to b a great pickle. step 2 is not clear. shud v use nallennai for this?
ReplyDeletefor all pickles we ve to use only nallenai for good flavour and taste. step 2.. tamarind should be soaked in v little hot water because then only it ll blend well with ginger. need not waste that water which we use for soaking . can grind the ginger along with that and other ingredients given. any doubts?
DeleteIn step 2 , this is what I didn't understand
ReplyDeletesalt, 3 nos., jaggery...wat is it 3 nos.??
chithi...i made it yesterday. came out well. tx for the recipe
ReplyDelete