« Vepudu biyyam
Chana Dal with Coconut »

Pickled Baby Ginger

mamidi allam Pickled Baby Ginger
Mavidi allam

Ingredients:

Baby Ginger/ Mamidi allam 100 gms
Lemons 2
Salt 1 tbsp

Method of preparation:

Wash, peel and julienne the baby ginger.
Squeeze the juice out of lemons, add salt and stir well.
Stir in baby ginger and close the lid.
Let it stay for 3-6 hours.
You get a very tangy hot ginger for curd rice/ dal or upma.

Notes: Select dark colored stiff roots.

Post to Twitter Tweet This Post to Yahoo Buzz Buzz This Post to Delicious Delicious Talimpu Post to Facebook Facebook Post to StumbleUpon Stumble

Related Posts

  • Carrots in Lime Juice
  • Punjabi Tinda Tadka
  • Pickled Chillies
  • Stuffed Baby Eggplants in Gravy
  • Punjabi Tinda Baingan Curry
  • Coconut Stuffed Eggplant
  • Potatoes with Poppy Seeds
  • Eggplant with Amaranth Leaves
  • Cabbage Talimpu
  • Fresh Beans with Fenugreek Leaves
  • Amla Pickle
  • Undhiu
  • Carrot Raita
  • Eggplant and Beans Gravy Curry
  • Dum Aloo with Besan
  • Dry Chilli Fry
  • Eggplant Stew
  • Ginger Garlic Paste
  • Ginger Tea
  • Chillies in Cumin Powder

    • ---------

    About this entry

    © Recipe and Image Copyright Talimpu 2005-2009. All rights reserved.

    You’re currently reading “Pickled Baby Ginger,” an entry on Talimpu

    Published:
    05.28.07 / 8am
    Category:
    Pickle
    Print Print