Saturday, January 30, 2010

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.

           - 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 .