GINGER THOKKU/PICKLE/ இஞ்சித் தொக்கு/ஊறுகாய்

Ingredients:

Ginger 500gm

Tamarind one lemon size

 water 250ml

Procedure-step one

Wash the ginger and peel off the skin. Shred the peeled ginger.

Soak the tamarind in water for 15 minutes

Squeeze well.

Strain the tamarind mixture

Set ready.

Step two

Ingredients:

Coldpressed Sesame oil 80 ml+80 ml

Mustard seeds 1/2 tsp

Whole Urad dal 1 Tsp

Asafoetida 2 pinches

Curry leaves 15 pcs

Shredded ginger

Red Chilly powder 1 Tsp

Himalayan pink rock salt 3/4 tsp

Turmeric 1/2 tsp

Jaggery powder 1.5 tsp

Dry roasted and ground (mustard seeds 1 tbsp+1 tbsp Fenugreek seeds) 1 Tsp

Shredded ginger one bowlful

Tamarind extract 250 ml

Lemon juice 12 ml One full lemon)

Procedure:

Heat the sesame oil 80ml on medium heat.

Add mustard seeds to crackle.

Once they start crackling, add whole urad dal.

Add Asafoetida.followed by curry leaves.

Add shredded ginger.

Saute to combine.

Add red chilly powder, salt and jaggery powder.

Stir to combine.

Now add the tamarind extract.

Let all the ingredients combine and cook for 10 minutes or until the ginger cooked soft and translucent.

Stir occasionally to avoid burning at the bottom.

cook until the ginger contents concentrate into halwa consistency and non-sticky.

Add another 80 ml Coldpressed Sesame oil.

Stir to combine.

Pour lemon juice and mix to combine.

Let it rest on medium heat for another few seconds.

Ginger thokku/Pickle is ready.

Store the pickle/thokku in a dry jar after cooling.

Stays fresh for 15 days if it is refrigerated.

.

.