Ingredients:
Allam 1/4th kg Chopped
Bellam 1.4th kg
Tamarind 1/4th kg
Salt 200gms
Chilli powder 1/4th kg
Garlic 1/4th kg
Poppu:
Mustard 1 tbsp
Oil 1 cup
1 sp hingu
Method:
Clean the ginger and take out the peel and chopp in to pieces and dry them well in the sun for few hours.
Grind the ginger pieces and garlic in to coarse paste.
Boil the tamarind in 1 cup water and cool and remove the pulp ans keep it aside.
Grind all the above ingredients tamarind,ginger garlic paste,salt,chilli powder,and Bellam in the stone mortar to a smooth paste.
This paste stays for 1 year.
Take a pan add some oil and fry the poppu ingredients and add to the above grinded paste.
The ginger picle is ready to serve. This will stay fresh for 1 year.
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