Spicy Andhra Style Ginger PickleVeg

1

Heat 4 tbsp oil in a pan over low flame.

2

Add mustard seeds, fenugreek seeds, coriander seeds, chana dal, urad dal, and cumin seeds. Roast until the lentils turn light golden brown.

3

Add chopped ginger and cook on low heat, stirring continuously until lightly browned.

4

Add asafoetida and Kashmiri red chilies. Roast lightly and turn off the flame. Let the mixture cool.

5

Soak tamarind in 1/2 cup hot water for 10–15 minutes and strain the pulp.

6

Transfer the roasted mixture to a mixer jar.

7

Add jaggery, tamarind pulp, and salt. Grind coarsely into a thick pickle mixture.

8

For tadka, heat oil in a small pan

9

Add mustard seeds and let them crackle.

10

Add fenugreek seeds and roast lightly.

11

Break dried red chilies into halves and add them.

12

Turn off the flame and add curry leaves.

13

Pour the tadka over the pickle mixture and mix well

14

ginger pickle is ready to serve.