Instructions

1. Chop garlic to small pieces and keep aside.
2. Extract tamarind pulp by soaking tamarind in hot water.
3. Heat 2 tsp oil in a pan and sauté ginger for 2 minutes.
4. In a blender add sautéed ginger, red chilli powder, tamarind pulp, salt, jaggery, coriander powder, cumin powder, turmeric and blend to a smooth paste. Keep aside.
5. For tempering, take a pan, add oil, dry red chillies, chopped garlic, asafetida, curry leaves, mustard seeds, cumin seeds and sauté it.
6. Transfer this tempering to blended ginger mixture
7. Store the pickle in airtight container.
8. This pickle is served along with steamed rice or any breakfast items like idly, dosa or chapathi.