Thursday, May 10, 2012

Maa-Ingi (Ginger) Pickle


Mango Ginger - 100 gms

Oil - 1 tbs

Fenu greek seeds - 6 nos

Mustard seeds - 1 tsp

Red Chilly powder - 2 tsp 

Turmeric powder - 1/2 tsp 

Asafoetida- a pinch

Lemon - 2 nos

Salt - 2 tsp


 and slice the mango ginger and  add salt. Mix it well using a clean dry spoon.

 Temper Mustard seeds, fenugreek seeds, asafoetida  in oil and pour it in to the mix. 

 Add fresh red chilly powder and turmeric. Squeeze juice in the  lemon . Mix it well.

lose it and keep  in a dry place for 4  days to  absorb  salt and  the spices. 

 Keep mixing it 2 - 3 times in a day  with a clean, dry spoon. 

 Use this pickle as side dish to curd rice and idly , dosai etc... 

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