Kitchen Tantra

Allam Pachadi:(Andhra Special)

Ginger Pickle or 'Inji Thokku' in Tamil, in south Tamil Nadu they call this 'Inji - Puli'. Adharak Achaar in Hindi or Adharak-Lasan ki Achaar or Adharak-Lasan-Imili Achaar.

This is my friend Kranthi's Mother's recipe! She is a great cook, I ever know! She is kind of pickle master to me. All her pickles tasted so great! Like her 'Andhra Avakkai', 'Pandu Mirchi Pachadi' , 'Allam Pachadi'. She also fixes Mutton and Chicken Pickle! So when we were in hostel...she sends over her pickles. We literally survived with her spices! When I pack to my home....she again fixes it to me(carry away pickles) So....one fine day I thought of paying close attention, how she prepared. She is amazing! Making pickle was such a casual affair to her. She tossed everything together in minutes! My goodness... I really went nuts! The output was outstanding! God....she must be gifted!

Later...I tried to make pickles on my own. Each time I get remembered of her recipe. I did prepare all her recipes....my mommy became her fan! She always insists me to make 'Kranthi's Mother Pickle'!

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(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:

Extract thick tamarind milk/tamarind water and set aside.

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.

In a non-stick deep pan. Heat oil. Add mustard, cumin, fenugreek, asafoetida, chana and urad dal. Let them pop and splutter well.

Now add curry leaves and red chilies(whole) and fry them for a while.

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.

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.

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.

Labels: Pickle/Thokku