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Ginger Pickle Ingredients: 200 gms ginger 1/2 cup whole red peppers lump of tamarind 2/3 cup boiled water 2 tbsp salt 2 tbsp urad dal 1 tbsp fenugreek 11/2 tsp coriander seeds 1 tbsp cumin seeds Seasoning: 3/4 1 cup oil 11/2 tsp mustard seeds 11/2 tsp fenugreek 2 tsp urad dal 6 dry red chili halved 8 cloves garlic crushed few curry leaves Method: Peel ginger and cut into small pieces. Boil the tamarind in 1/2 cup water for 5 minutes. Heat 3 tbsp oil and fry the rest of the ingredients except salt. Take them out of the oil and grind them into a smooth paste. Add tamarind ginger and salt to the paste and grind it to a smooth paste in batches. It can be stored in a refrigerator for 3 months. Use with dosa, idli, rice.
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