This week its all about Andhra Pradesh. If it is Andhra Pradesh, then how can I not post this Allam Pachadi or ginger chutney. There are a tons of varieties of chutneys and pickles native to Andhra. Of all those this is the most common chutney variety which usually accompanies Pesarattu or Moong Dal Dosa. A breakfast recipe very common in the Telugu cuisine.
If you love ginger or wondering how to include ginger in your diet then this is the one you ought to try. A very spicy chutney that goes well with idlis, dosas and even methi theplas (Gujrati flatbread made from fenugreek leaves.)
Here is what you will need to make this..
Prep Time: 5 mins Cooking Time: 15 mins Makes: 1/2 cup
- 1/4 cup roughly chopped, ginger
- 1 tbsp channa dal/kadalai parapu/split bengal gram
- 1 tbsp urad dal/ullutam parupu/black gram split and skinned
- 3-4 dry red chillies or adjust to your spice level (I used 4)
- 1 tbsp packed tamarind
- 1 tbsp jaggery
- 1/4-1/2 tsp salt or to taste
- 2 tsp oil
For the seasoning or tadka:
- 1tsp oil
- 1/2 tsp mustard seeds
- few curry leaves
- Heat 2 tsp of oil in a non-stick pan, once hot add in the chopped ginger and roast until it slightly changes colour around 5-6 minutes. Keep aside
- In the same pan, add in the urad dal, channa dal and broken red chillies and roast until the dal turns brown.
- Switch off the flame and add in the tamarind. The tamarind will get softened with the heat of the pan. Add to the ginger and let cool completely.
- Once cooled grind the mixture in the blender along with jaggery and salt to a smooth paste, adding a tbsp of water at a time. (It required about 5-6 tbsp of water to get the required consistency).
- Transfer to a serving bowl.
For the Tadka:
- Heat up the pan with 1 tsp oil, once hot add in the mustard seeds, once crackled add the curry leaves. Let cook for a minute and transfer this on top of the ginger paste in the bowl.
Your chutney is ready to be served.
- Add very little water while grinding, unlike other chutney recipes this is not a watery one.
- Older the jaggery, darker the colour. Also roasting of red chillies adds to the dark colour.
Enjoy your chutney with pesarattu, idlis, dosas or theplas.