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.
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