Allam pachadi / Ginger chutney

Ingredients :

Allam / Ginger - 2" piece

Minapappu / Urad dal  - 2tbs

Senagapappu /Chana dal - 2tb

Yendu mirapakayalu / whole red chillies - 8-10

Jeera - 1tbs

Daniyalu / Coriander seeds -11/2 tbs

Menthulu / Fenugreek seeds -1/2 tsp

Bellam / Jaggery - 1" piece

Chinta pandu / Tamarind  - lemon size ball

Salt 1tsp

oil - 1tbs

For tempering :

Mustard seeds - 1tsp

Split black gram - 1tsp

Jeera - 1/2 tsp

Whole red chilly -1

Oil - 1tbs

     

• 
  
  Heat oil in skillet on medium heat .
• 
  
  Add chenna dal and fry it until golden borwn  colour .

• 
  
  Next add Urad dal and fry till it get some color to it

• 
  
  Now add the coriander seeds , jeera , fenugreek seeds all together and fry till you smell the delicious aroma of the spices .

• 
  
  Next add the red chillies and fry for few seconds.

• 
  
  Take it off from the heat and add chopped ginger and let it cool completely.

• 
  
  Once the fried mixture is cooled , transfer it the mixie and ground  it to corse powder .

• 
  
  Take a microwave safe bowl , put the tamarind in it and add 1/2 cup of water to it and microwave it for 1 minute.
• 
  
  Now add tamarind ang jaggery to it puree it to a smooth paste .

• Paste should look like this.

• 
  
  Now do the tempering . You can do the tempering in same skillet that is used for frying the above dalls....
• 
  
  add oil to the skillet and let it heat on medium heat . Once the oil is hot add all the mustard seeds , split black gram , jeera , red chilli  . When they start popping add the pureed mixture to the skillet . Try to take out all the mixture by adding water to th mixie jar .

• 
  
  ADD salt and let it cook for 1 minute .

      Allam chutney taste the best with idly , dosa or any other breakfast items.

NOTE:
       - You can always adjust salt and chillis according to your taste . If you don't like little sweetness that jaggery gives , you don't have to add it .
       -  Can store this allam pachadi in refrigerator for up to 2 weeks .