Ginger Pickle
இஞ்சித் தொக்கு
Ingredients:
Ginger (இஞ்சி) - 150g
Fenugreek seeds ( வெந்தயம்) - 1/2 tsp
Turmeric powder ( மஞ்சள் தூள்) - 1 tsp
Chilli Powder( மிளகாய் தூள்) - 3 tsp
Sesame oil( நல்லெண்ணெய்) - 6 to 7 tsp
Jaggery ( வெல்லம்) - 1 or 2 tsp
Salt to taste ( தேவைக்கேற்ற உப்பு)
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| Wash well and peel the ginger. Slice into thin pieces |
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| Add a teaspoon of oil, roast the fenugreek seeds until flavourful |
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| Add the ginger slices. Fry unifromly on medium flame |
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| Once cooled, transfer to a blender. Pulse grind without adding water. |
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| Add the turmeric powder, chilli powder, soaked tamarind and salt. Blend to a paste. |
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| In the same heavy bottom pan, heat oil, add the ginger paste. Add the jaggery. Saute on medium flame, until it leaves the sides of the pan. Allow it to cool completely. Transfer to a dry glass jar. |
Notes:
My Maternal Grandmother used to make this pickle or thokku as it is called. I have used two types of ginger. Slightly smaller in circumference but deeper in colour is the stronger one, pungent. The bigger, light shade one is mild in flavour. A mixture of both will give a balanced taste of ginger. A teaspoon of jaggery is added to offset any stronger, zest flavour of ginger.
This pickle is as aromatic as flavourful. Refrigerate for longer shelf life. I have used a moderate amount of chilli powder and salt. You may adjust according to your preference.
This can be a spread on toasted bread or on a leftover chapathi. Much sought after side dish for curd rice after a heavy course of meal/lunch.
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