Wash ginger under running water to remove mud and dirt. Peel off the skin if desired. Dry it for some time or overnight on an absorbent paper or cloth.

Soak tamarind in boiled and cooled water till we need it. Do not use lot of water, it must be just enough to soak the tamarind, so that we get a thick paste.

Dry roast 1 tbsp. Fenugreek seeds and powder them to fine powder. Set aside only 1 tbsp. powder to use.

Chop ginger to bite sized pieces and fry them on a medium flame till they turn slightly golden in little oil, for 3 to 4 minutes. Cool these completely

Blend it in a mixer to a smooth paste without adding water. Do not let the blender heat up.

Squeeze filter the tamarind pulp to remove impurities. We need thick tamarind paste, if it is thin, then boil the filtered tamarind to thicken.

All the ingredients need to be cool at this stage. Add the tamarind pulp, red chili powder, turmeric and salt to the ginger mix. Blend well again.

Add jaggery and blend again. Do not add the sweetener before you blend all the other ingredients well since this will thicken the mix and the mixer becomes loaded. Check the taste of the pickle now, it has to taste sour, sweet, hot and spicy. Adjust any taste as needed.

To finish off add methi powder and mix.

Heat the rest of the oil in a pan, add mustard and garlic. Add curry leaves, red chilies and hing. fry till the leaves turn crisp. Off the stove. Add the ginger pickle to the seasoning and mix well in the hot pan.

Cool completely and store allam pachadi in a glass bottle.