Sunday, March 9, 2014

Ginger and tamarid pickle

ginger and tamarind pickle
This pickle is part of the celebration of kerala cooking. Serve in a banana leave with rice and another combination of chutneys and pickles, this pickle is excellent for vatta and kapha doshas. 10 minutes preparation. Serve 10.

1 cup of  finely chop ginger
5 fresh curry leaves finely chop ( get them in Chinese or Indian store)
1 tablespoon coconut oil
1/2 cup jeggery

1 teaspoon tamarind paste
1/2 teaspoon cumin seeds
1/2 teaspoon of fenugreek seeds.
1/2 cup water

Stir fry the oil  with cumin and fenugreek seeds for a minute. Add the ginger and the curry leaves, fry until the ginger comes brown in color. Separate, dissolve the tamarind paste in 1/2 cup of water, add into the stir fry and let it cook for 5 minutes. Add the jeggery and salt, boiled into the paste acquire a  creamy and sticky consistency. Serve immediately or Refrigerate for 3 days.

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