//Ginger Chutney/ allam pachadi – traditional Andhra pachadi//
Ingredients:
- Split Channa dhal- 2 tblsp
- Urad dhal – 1 tblsp
- Cumin seeds – ½ tblsp
- Ginger – ¼ cup (peeled and sliced)
- Byadgi chilli – 2 nos
- Guntur red chili powder – ½ tblsp
- Jaggery – 2 tsp
- Tamarind puree – 2 tblsp (thick)
- Salt – to taste
- Water – as req
- Gingelly oil – 2 tblsp
Tempering:
- Gingelly oil – 1 tsp
- Mustard seeds – ½ tsp
- Curry leaves – few
Procedure:
- Heat the gingelly oil in a pan and add the split channa dhal, urad dhal, cumin seeds, byadgi chilli and sliced ginger. Sauté it for about 4-5 mins under medium-low flame.
- Once the ginger and other ingredients roasted well, turn off the flame and add the red chili powder, tamarind puree and jaggery . mix well, cool completely
- Grind it smoothly with required amount of water and salt.
- Heat a tsp of gingelly oil and add the mustard seeds allow it to splutter and add the curry leaves. Pour the tempering mixture into the chutney. Mix well
- The spicy, tangy, lil sweet and gingery “AALAM PACHADI/ GINGER CHUTNEY” is ready to serve.
- Serve with idli, dosa, coconut rice, cur rice and PESARATTU- ultimate combination.
