Inji Thokku

INJI THOKKU (இஞ்சி தொக்கு/ Ginger Pickle/ Allam pachadi)

Inji thokku ( இஞ்சி தொக்கு/ginger pickle) as it is called in Tamil Nadu or Allam pachadi as it is known in Andhra is a very popular pickle. Ginger is widely used all over the world in their cuisine. The pickle goes very well with curd rice, dosa,pesarattu and parathas Ginger is having lot of medicinal properties and it helps to increase our appetite. When consumed in moderation, this pickle can be healthy and keeps one warm in winter. Taking ginger pickle twice a week throughout the year will help in toning our digestive system. The method of preparation adopted is very simple and instant pickle preparation.Instead of using tamarind pulp, i use dry tamarind and roast it well and grind it without adding water. So you can store this pickle for more than two months in refrigerator. I used 1/4 oil totally. If you need more, you can add 1 or 2 tbsp extra.

Ingredients

Fresh ginger(skin peeled

   & shredded)                         1 1/2 cup 

  Jaggery    1/4  cup              

Tamarind  1 big lemon size   

  Turmeric powder  1/4 tsp

  Dry roasted fenugreek }  1 tsp

  powder                           }

  Hing  ½ tsp

  Mustard  1 tsp

  Gingelly oil  4 tbsp                       

Red chili  5-6 nos.

  Salt

  Preparation time   15 min  

Cooking   time                           20 min

Procedure

Video

Text Procedure

Preparation

Rinse fresh ginger and peel the skin and cut into small pieces

Step 1

Heat 2 tbsp oil. Roast red chili and then add tamarind pieces. Roast till color changes to dark. Transfer to mixie jar and dry grind at room temperature.

Step 2

In the same pan add shredded ginger and saute for 3-4 minutes in low medium flame. Then turn off stove. Add Jaggery and keep aside for 10 minutes.Transfer to mixie jar.Grind along with ground tamarind and chili mixture without adding water.

Step 3

Heat Oil in a pan. Add mustard and wait till mustard crackles. Then add the ground mixture, hing and salt. Saute for 3-4 minutes.Add dry roasted fenugreek powder and mix well.The pickle is ready. Transfer the pickle to a clean and dry glass jar and store it in refrigerator.