ALLAM PACHADI / GINGER CHUTNEY

ALLAM PACHADI/ GINGER CHUTNEY

This chutney was my saviour in hostel days when my hyderabadi roommate used to get this from her house. Tangy gingery spicy and hint of sweetness makes me completely go in awe of this chutney. I can have it with almost everything dosa idli dal rice and even roti with ghee. Hope you like this recipe and it’s a must try for once for the reason that it’s so simple and easy to make . Here goes the recipe

INGREDIENTS

????PACHADI
1. Oil 2tsp
2. Ginger grated 6 inch piece
3. Cumin seeds/jeera 1/2tsp
4. Dry red chillies 8
5. Lime size tamarind ball without seeds 2
6. Garlic cloves 4
7. Powdered jaggery 4tbsp
8. Salt to taste

????FOR TEMPERING

1. Oil 1tsp
2. Mustard seeds 1tsp
3. Split black gram/urad dal 1 tsp
4. Dried red chilly broken into half 2
5. Curry leaves spring 2

PROCEDURE

1. Place oil for pachadi in frying pan over low heat
2. When hot add ginger cumin seeds and red chillies
3. Fry till fragrant remove from heat and set aside to cool.
4. Mix in tamarind garlic jaggery salt and grind to a smooth consistency by adding 6 tbsp water
5. Heat oil for tempering add remaining ingredients for tempering fry over moderate heat till mustard splitters
6. Add this to the pachadi
7. Serve with dosa or pessaratu

????HAPPY COOKING ????