Inji Pachchadi (Ginger Pickle)

Inji Pachchadi is a famous Andhra pickle variety known as Allam pachchadi. I have tried the pickle in  my kitchen after my neighbour'sguidance.This is year-long pickle and can be stored in normal room temperature.
Ingredients:

• Puli (Tamarind) - 200 grams (free of dust and cleaned)
• Sugar - 50 grams
• Vellam (Jaggery) - 100 grams
• Milagai thool ( Red mirchi powder) - 100 grams (according to taste)
• Oil - 1/2 litre

 To Fry in oil:

• Inji (Ginger) -100 grams (peel the skin and clean with a towel and chop into small pieces)
• Dhaniya seeds (Coriander seeds) - 50 grams
• Segappu milagai (red mirchi) - 3 nos
• karuvepillai (Curry Leaves) - a little amount

For seasoning:  (1 tbsp each)

• Kadugu (Mustard)
• Kadalai Paruppu (Bengal gram )
• Uluththam Paruppu (Black gram)
• Perungayam (Asafoetida)
• Manjal (Turmeric powder)
• Poondu (Garlic) - 100 grams
• Karuve pillai (Curry leaves)

Method:
- In a bowl cook tamarind (puli) by adding a little amount of water.Cook till the bubble comes.
- Then in a pan add oil and fry the items listed above. Be generous with the oil.
- Grind the fried items into fine paste without adding  water.
- Now add boiled puli and grind well.
- After making a fine paste add sugar and powdered jaggery and grind.
-Remember grind without adding water.
- Pour oil in a pan and season the items listed above.
-Pour the grinded mixure in a vessel and mix.
- Now add required salt and Segappu milagai thool (Redmirchi powder).
- Mix well  and add the seasoning to the paste.
- No need to  cook in the flame again.
- Pour oil (heated) if required.
- Inji Pachchadi is ready  and can be stored in air-tight vessel.
Serve with Steamed rice or with chapathi