Ginger Garlic pickle / thokku urukai

Ginger Garlic pickle / thokku urukai

Ingredients - Ginger Garlic pickle / thokku urukai

Ginger - 3/4 cup ( choose young ginger )

Garlic - 1/4 cup

Tamarind - Lemon size

Coriander pdr - 1 tsp

Asafoetida - 1/4 tsp

Mustard seed - 1 tsp

Fenugreek seed pdr - 1/4 tsp

Jaggery - small cube

Dry chilli - 8 to 10

Turmeric pdr - 1/2 tsp

Method - Ginger Garlic pickle / thokku urukai

1. Peel the skin of ginger, wash it in running water, let it dry up under sunlight for 2 hours. Then cut into small pieces. set aside.

2. Boil 1/4 cup of water, let it cool down for room temperature. set aside.

3. Heat a tsp of oil in a kadai, fry dry chillies for 2 minutes on low flame. Set aside.

4. Again heat 3 tbsp of oil , saute ginger pieces, garlics for 10 to 15 minutes till you get well fried ginger & garlics. Now add tamarind pulp, jaggery and fry for a minute. Add all spices with sauteed ginger and garlic.

5. first grind dry chilli, tamarind, and jaggery to fine paste . Use water which is cooled after being boiled. Then grind other ingredients coarsely. 

6. Heat 4 tbsp of oil, crackle mustard seeds, add ground ingredients and mix it well. Let it cook for 5 to 8 minutes on high flame. Turn off the stove when the oil leaves at the top and corners.

6. Store this ginger garlic pickle in a dry glass container.