Also Known As Ginger Pickle, Inji Thokku, Inji – Puli, Adharak Achaar, Adharak-Lasan ki Achaar, Adharak-Lasan-Imili Achaar.

This is my friend Kranthi’s Mother’s recipe! She is one of the good cook, that have known! To me, I personally loved her pickled recipes. To name some of her special pickles  ‘Andhra Avakkai’, ‘Pandu Mirchi Pachadi’ , ‘Allam Pachadi’…Mutton and Chicken Pickle! Sounds interesting, huh. I bet it would. So when we were in hostel…she sends over those yumm packed pickles. We literally survived with those items! Whenever I take-off to my own home….she would generally slip in some of her goodies. Over the years, my Mommy fell in love with these home-made delights as well.

So….one fine day I thought, I should pay attention, how she prepared. Gosh, she is amazing…making pickle was such a casual affair to her. She tossed everything together in minute and the result was outstanding! Now, that some kind of gift people have.

Later…I tried to make pickles on my own. Each time I remembered of those good ole days and fix it! Well, I did try almost all her recipes, I learned from her. Now, that my circle of people started hovering over me to make some. Hmmmm, certainly it does feel great.

Note Don’t get any wrong idea looking at the photo, it was taken long before…when I was total amateur in photography! Moreover oily pickles don’t make good photos or at least to me!:(

Ingredients:

• Ginger 1/4 kilo skinned peeled and chopped
• Garlic 150 grams peeled and chopped
• Tamarind tennis ball size soaked in water
• Jaggery 150 grams
• Salt
• Turmeric powder 1 spoon
• Dry red chilies 150 grams roasted and powdered
• Dry red chilies 50 grams(whole)
• Curry leaves 1 cup
• Mustard 2 spoons
• Cumin 2 spoons
• Fenugreek seeds 1/2 spoon
• Fenugreek roasted and powdered 100 grams
• Asafoetida 1 spoon
• Chana dal 1 spoon
• Urad dal 1 spoon
• Gingeli oil 3 cups

Method:

1. Extract thick tamarind milk/tamarind water and set aside.
2. In a pan…heat few spoons of oil. Fry garlic and ginger….till raw smell leaves. Make a thick paste out of it(wet grind with limited water). Set aside.
3. In a non-stick deep pan. Heat oil. Add mustard, cumin, fenugreek, asafoetida, chana and urad dal. Let them pop and splutter well.
4. Now add curry leaves and red chilies(whole) and fry them for a while.
5. Then add ginger-garlic paste and fry them too. Followed by….salt, turmeric powder, fenugreek powder roasted and powdered chili powder, salt, jaggery and tamarind water. Now cover and cook over medium flame.
6. Once it is done. Remove the lid and stir-fry them over medium to high flame. One can add little more oil…at this time. Fry them without any water content and oil shows up on sides.
7. Its one of the popular Andhra Style pickle. It can be served along with meals. This can be taken along with plain rice as such. This pickle tastes good with curd rice too.