Andhra Allam Pachadi - Ginger Chutney

As already discussed, South Indian Cuisine boasts of more varieties of Pachadis (chutneys) than any other cuisine. Today I am back with a finger-licking, mouthwatering and simply inviting sweet, tangy and spicy "Ginger Chutney" !!! which goes well with Dosha, Pesarattu, Idly, Uthappam, Pulagam etc. Those of you who love to have ginger in their regular diet will definitely like this chutney and I am sure this chutney will make you amazingly addicted to it !! Well !! Let us check the procedure for this yummy, tasty and delicious "Ginger Chutney".

Ingredients :

2 " 2-3 ginger pieces, remove skin, slice

3 tablespoons oil

2 tablespoons chana dal

2 tablespoons urad dal   

1 tablespoon Fennel seeds  

1/4 tablespoon Mustard seeds 

1/4table spoon Cumin seeds

20 Dry Red chillies

3- 4 Green chillies

Big lemon sized Tamarind,

soak in water.

3 tablespoons of grated  Jaggery

big pinch of asafoetida

pinch of Turmeric powder

Salt to taste

Procedure :

1. Remove the seeds from tamarind and soak in a bowl of water, keep aside.

2. Heat a pan with oil, add chana dal, urad dal, dry red chillies, fennel seeds, mustard seeds, cumin seeds one by one in the same order, fry them for a few minutes until a nice aroma comes out.

3. Then add green chillies, a big pinch of asafoetida and fry for 1-2 minutes. Add ginger pieces, salt and turmeric powder to the same pan. Switch off the flame.

4. Let it cool down for some time. After cooling down, take a mixie jar, add fried ingredients and grind it into a coarse paste.

5. Then add grated or crushed jaggery and soaked tamarind pulp and grind it into a smooth paste.

6. Test for salt, if needed add more.

7. Transfer this into a serving bowl.

8. Serve it with hot, crispy Dosha, Pesarattu, Idly, Undrallu or Pulagam etc.

Hope you all enjoyed my "Allam Pachadi - Ginger Chutney". Please leave your comments on my recipe.