Galangal Pickle

Spread The Taste
Makes
6 bottles
Preparation Time: 30 minutes
Cooking Time: 5 minutes
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Preparation Method

  • Peel the skin of galangal and cut it to fine circles.
  • Dry roast salt and asafoetida.
  • Take the galangal pieces in a broad bowl, add the roasted salt and asafoetida.
  • Close with the thin muslin  cloth and allow it to soak for a week under sunlight.
  • Dry roast a teaspoon of mustard and curry leaves.
  • Pound it finely.
  • Heat Idhayam Sesame Oil in a pan, temper mustard.
  • Pour it over the pickle.
  • Add the turmeric powder, pound mustard and curry leaves powder, chilli powder and mix well.
  • Store in a glass container and use.
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