GINGER - 75 GRAMS

firstly, in a large pan heat 3 tsp oil, add 75 grams ginger and saute for 2 minutes

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SAUTE - 2 MINUTES

saute on medium flame until ginger changes colour slightly

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GARLIC - 3 CLOVE

also, add 3 clove garlic and saute until it turns slightly golden brown. keep aside.

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URAD DAL - 1 TBSP

in the pan heat 3 tsp oil, add 1 tbsp chana dal, 1 tbsp urad dal, 1 tbsp coriander seeds, ¼ tsp methi and 1 tsp cumin

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SAUTE - LOW FLAME

roast on low flame until the spices turn aromatic

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DRIED RED CHILLI 

further, add 30 dried red chilli and saute until the chills puff up

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COOL COMPLETELY

cool completely, and transfer to the mixi

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COARSE POWDER

blend to coarse powder without adding water.

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GINGER & GARLIC

now add roasted ginger and garlic

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THICK PASTE

blend to a thick paste by scraping sides

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TAMRIND PULP

now add 50 grams tamarind soaked in ¼ cup hot water for 30 minutes

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TAMRIND PULP

also, add 75 grams of jaggery and 1 tbsp salt

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THICK PASTE

blend to smooth paste.

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WATER - HALF CUP

to adjust the consistency, add ½ cup of water and blend well

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WATER - HALF CUP

blend to a slightly thick paste, making to a silky texture.

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SMOOTH PASTE

now to prepare the tempering, heat 2 tbsp oil

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OIL - 2 TBSP

add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves

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CHANA DAL - HALF TSP

splutter the tempering and pour over the pachadi

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READY TO EAT

finally, enjoy ginger chutney or allam pachadi with idli or dosa

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